• 1 lb fresh beef (or veal, lamb, chicken) heart
  • 1 tsp cumin seed, toasted
  • 1 tsp coarse sea salt
  • 1/2 tsp black peppercorns
  • 2 serrano chiles, stemmed
  • 1 clove garlic, germ removed
  • 3 Tbsp red wine vinegar
  • 1 Tbsp extra-virgin olive oil

Cut the heart into 3/4” kabob cubes, removing any extraneous fat or blood vessels.  Place cumin, salt, and peppercorns in a spice grinder and blend.  Add chiles and garlic and grind again.  Transfer the spice mixture to a small bowl and whisk in the vinegar and olive oil.  Pour the mixture over the heart pieces and toss to ensure they are coated.  Refrigerate covered for 24 hours.  When ready to cook, skewer the heart pieces and grill over high heat for two minutes, and flip.  Grill for an additional two minutes.  Enjoy hot!