- 375 gm beef heart (trimmed of sinew)
- 11/2 tsp cumin seed
- 1 tsp sea salt
- ½ tsp black pepper corns
- 2 chillies ( stems removed)
- 1 clove garlic
- 3 Tbsp red wine vinegar
- 1 Tbsp extra virgin olive oil
Cut the heart into 2 cm cubes and place in bowl.
Toast the cumin seeds in a small frying pan until fragrant, about 1 minute. Place in a spice grinder with the salt and peppercorns, and grind.
Add the chillies and garlic and grind again, then transfer the mixture to a small bowl and whisk in the vinegar and olive oil.
Pour the mixture over the heart pieces in the bowl and toss to coat, then refrigerate for 24 hours.
Preheat the grill to high. Thread the heart pieces onto 8 -10 wooden or metal skewers and grill over high heat for about 4 minutes in total, turning once.
Serve with chunks of sourdough baguette and a salad of mint leaves, coriander, parsley and dill.