This recipe is so simple, so delicious, and so crowd-pleasing. It’s also an friendly entry into the world of heart, since chicken hearts are mild and meaty and easy to work with. They are an excellent addition to a summer BBQ, a great protein-filled appetizer, or a quick Paleo-friendly entrée next to a mixed salad or cauliflower rice.
1 lb. Chicken Hearts, cleaned *see here*
1 Red Onion, chopped into 1-inch pieces
1 Bell Pepper, any color or combination, chopped into 1-inch pieces
6 (10-inch) Wood Skewers, soaked in water for 1 hour
Lime Wedges, for serving
For the Marinade
1/3 c. Extra-Virgin Olive Oil
3 Tbsp. Red Wine Vinegar
1/2 tsp. Fine Sea Salt
1/2 tsp. Ground Cumin
1/4 tsp. Ground Black Pepper
1/4 tsp. Cayenne Pepper
- Put all the ingredients for the marinade in a medium mixing bowl and mix well. Pat the hearts dry and add them to the marinade, tossing them to coat. Cover the bowl and place in the fridge to marinate overnight.
- Preheat a barbecue grill to high heat, or preheat a grill pan on the stovetop over high heat.
- Skewer the hearts with a slice of onion or bell pepper between them, for a total of 4 or 5 hearts per skewer. Grill until slightly charred on the surface and medium-rare inside, about 4 minutes per side, turning the skewers over midway through cooking.
- Serve immediately with a squeeze of lime.
Leftover skewers will keep for up to 5 days in the fridge.
Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.