• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • DIY
    • Homemade Sugar Scrubs
    • DIY Beauty
  • Healthy Living
    • Natural Remedies

Cultured Palate

menu icon
go to homepage
  • Recipes
  • DIY
  • Lifestyle
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • DIY
    • Lifestyle
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dishes

    Published: Feb 5, 2013 by Dina-Marie · Modified: Apr 9, 2022 15 Comments This post may contain affiliate links

    Preparing Beef Heart and Heart Kabobs Recipe

    FacebookTweetPinShares33
    Jump to Recipe - Print Recipe

    Preparing Beef Heart and Heart Kabobs Recipe. This may seem like an odd topic after all, who eats heart? After butchering our first steer, we did and it was so delicious!

    Beef heart kabobs on a serving plate on a table

    This may seem like an odd topic, after all, who eats heart? Well, we do AND it is delicious!

    After we butchered our first steer, I made heart kabobs and grilled them. Even our 4-year-old thought they were great. She loved having her meat on a stick and pulling it off herself!

    Beef Heart Is Good For You

    Organ meats from grass-fed animals are one of the most nutrient-dense foods available! They are packed with vitamins, minerals, amino acids, and other nutrients. Unfortunately, our culture is squeamish about eating organ meats when in reality, they are a nutritional powerhouse!

    A pile of beef heart kabobs on a serving plate

    Well, that is all well and good but still, where do you start in getting a heart ready to eat? I explain the steps in the following recipe. The process is the same no matter the recipe and heart can be a healthy addition to many different recipes including Beef Plus Chili and spaghetti.

    I first saw a recipe for heart kabobs in a book purchased from my affiliate, Amazon, Nourishing Traditions by Sally Fallon. This was my inspiration for the following recipe. If you don't have the cookbook, I highly recommend it!

    How To Make Beef Heart Kabobs - Preparing Beef Heart

    In the photo below, you can see the heart from the steer we butchered.

    A photo of a beef heart to make beef heart kabobs

    As you look at the heart, you will see a layer of fat along the outside which is white and very thick in spots. I have found that the harder areas of this layer do not melt so I trim off the thickest spots.

    A photo of two hands cutting a beef heart to make beef heart kabobs

    Cut the heart into 1-inch cubes. I found this is easier to do with kitchen scissors.

    A pair of scissors cutting beef heart to make beef heart kabobs

    As you cut, remove any hard areas or vessels from the heart. Place the cubes in a bowl.

    Combine the rest of the ingredients and pour over the cubes. Marinade for 24 hours in the refrigerator.

    Place the cubes on skewers and grill for about 8 minutes. Turn the skewers until all sides are cooked.

    Ways To Serve Beef Heart Kabobs;

    • Serve with grilled or roasted veggies
    • Salad
    • Crusty bread

    If you’ve tried this recipe for heart kabobs or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

    Preparing Beef Heart and Heart Kabobs Recipe

    Cultured Palate

    Don't shy away from these very nutritious cuts from healthy animals.

    4 from 6 votes
    Print Recipe
    Pin Recipe

    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins

    Course Main Course
    Cuisine American

    Servings 6 servings
    Calories 463 kcal

    Ingredients

      

    Ingredients:

    • 1 lb beef heart
    • 1 c. olive oil
    • 1 c. raw apple cider vinegar
    • ½ c. red wine optional
    • 2 teaspoon sea salt
    • ¼ teaspoon cumin
    • 1 teaspoon pepper
    • 1 teaspoon paprika
    • 4 cloves garlic minced

    Instructions

     

    • Cut the heart into 1 inch cubes. I found this is easier to do with kitchen scissors.
    • As you cut, remove any hard areas or vessels from the heart.
    • Place the cubes in a bowl.
    • Combine the rest of the ingredients and pour over the cubes.
    • Marinade for 24 hours in the refrigerator.
    • Place the cubes on skewers and grill for about 8 minutes. Turn the skewers until all sides are cooked.
    • Enjoy!

    Notes

    Ways To Serve Beef Heart Kabobs;
    • Serve with grilled or roasted veggies
    • Salad
    • Crusty bread

    Nutrition

    Calories: 463kcalCarbohydrates: 2gProtein: 13gFat: 42gSaturated Fat: 6gCholesterol: 93mgSodium: 853mgPotassium: 287mgVitamin A: 190IUVitamin C: 2.1mgCalcium: 12mgIron: 3.9mg

    Keyword heart, heart kabobs, preparing beef heart
    Tried this recipe?Let us know how it was!

    More Main Dish Recipes

    • Black Bean Rotini
    • Low Carb Chicken Tenders
    • Egg Foo Young
    • Naan Bread Pizza

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. KimH says

      February 05, 2013 at 11:53 am

      Looks good to me! I was raised eating all organ meats, tongue, sweet breads, and mountain oysters.. It matters not to me.. Food is food.. and if you arent emotionally biased, you'll find its quite tasty. I think liver is one that most people dont care for but that I love.. Honestly though, I prefer chicken liver to beef liver, but I'll eat any. :)

      Thanks for sharing your heart kebobs.. Wish I had a bite of them myself.. I love heart. ♥

      Reply
    2. Linda @ Axiom at Home says

      February 05, 2013 at 4:01 pm

      This might be a silly question, but what does it taste like? Does it basically just taste like any other piece of beef so that as long as one could get over the psychological resistence, the taste would be no problem...? Or does it have a totally different taste altogether?

      I am asking because I would love to try to start eating organ meats, but I have this major psychological barrier that is reinforced every time I try something that ends up tasting "weird". I know, it's ridiculous!

      This beef heart actually just looks like any generic piece of beef and so I was wondering if it just has a general beef taste? Thanks! :)

      Linda

      Reply
    3. lazy budget chef says

      February 07, 2013 at 6:01 pm

      I want to start eating more organ meats if nothing else for Curiosity!

      Reply
    4. Carole says

      February 07, 2013 at 7:39 pm

      thanks for linking this in. I must start eating more offal. Cheers

      Reply
    5. Eileen says

      February 08, 2013 at 7:17 pm

      Dinah-Marie, you rock when it comes to organ meats! You'll get everyone eating them before too long. I'm sure you'll chime in on Linda's question, but since I tried beef heart a month ago, I thought I'd give my perspective too. Linda, I would say beef heart tastes like steak, but "more". That's vague, isn't it? Put it this way - I don't like beef liver at all; it's too strong a flavor for me. However, I love beef steak. That said, I liked the heart (not loved it, but liked it.) For me & organ meats, that's high praise. Since it's a muscle, the texture is similar to steak, and the flavor is much milder than liver, but there's something there - a strength of flavor that I associate with organs. In the heart, it's just a hint. I recommend trying it.

      Reply
      • Linda @ Axiom at Home says

        February 15, 2013 at 8:40 am

        Eileen, thanks for the information. That really does help! I think I would be more apt to give this a try than the liver then.

        Have a good weekend!

        Reply
    6. Miz Helen says

      February 11, 2013 at 10:47 am

      Hi Diana Marie,
      What great Kebobs, we would really enjoy this recipe. Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      Reply
    7. Cindy (Vegetarian Mamma) says

      February 12, 2013 at 10:26 am

      Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

      Thanks for linking back to the Gluten Free Fridays post!

      Cindy from vegetarianmamma.com

      Reply
    8. Kristen @ Smithspirations says

      February 12, 2013 at 6:37 pm

      Wow! I'm again impressed. I would love to eat more organ meats but am still trying to convince myself that I will like the taste. If your four year old liked it, there's hope for me!

      Reply
    9. Natalie says

      February 13, 2013 at 4:47 pm

      I'm Peruvian and we have a specialty called Anticuchos de Corazon which is a beef heart kabob. It's fantastic and even my gringo husband loves it. Thanks!

      Reply
    10. Lori @ Our Heritage of Health says

      February 14, 2013 at 1:32 pm

      I think I'll have to add beef heart to my list of new foods to try now! I just got a grass-fed beef liver that I'm excited to try.

      Thanks for sharing with Old-Fashioned Friday! I hope you'll stop by again! :)

      Reply
    Newer Comments »

    Primary Sidebar

    Your gut health plays a central role in nutrient absorption, and affects all other systems in your body. The bacterial cultures in your intestines are an often overlooked and neglected part of the average diet.

    Known as the "second brain", your gut has more than 100 million neurons, and needs to be nourished.

    You'll find recipes here that focus on prebiotic ingredients, whole vegetables, and probiotics like kefir, sauerkraut and cheese.

    About myCulturedPalate!

    • Pinterest
    • Instagram

    Trending

    • How to Make Bone Broth - Easy and Delicious
    • Simple Guacamole Recipe
    • Sourdough Bread Bowls
    • Diabetic Brownies
    • Dough Enhancer
    • Carrot Juice Recipe for Weight Loss
    • Homemade Cream of Rice Recipe
    • Boneless Pork Loin in Dutch Oven

    Calendars

    • March 2023 Printable Calendar
    • February 2023 Printable Calendar
    • January 2023 Printable Calendar

    As seen in

    Subscribe for new recipes!

    Footer

    ↑ back to top

    • Pinterest
    • Instagram

    About

    • Privacy Policy
    • Calendars
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    The content on this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. If you think you may have a medical emergency, call your doctor, go to the emergency department, or call 911 immediately.

    Copyright © 2023 MyCulturedPalate