• Amy Slater

Beef Heart Kabobs


I have always loved shish kabobs! The yummy combination of meat and veggies on a stick, grilled over an open flame is mouth-watering. I discovered the versatility of beef heart a couple of years ago and thought it would be a perfect substitute for stew beef.


1 five-pound grass-fed beef heart trimmed and cut into cubes


2 oranges


1 head of garlic


2/3 cup olive oil


1 small bunch each: rosemary, oregano, parsley, and thyme


Divide the beef heart into two ziplock storage bags and add 1 orange (peeled and sliced), 1/2 head of garlic (peeled and crushed), 1/3 cup olive oil, and half of the herbs to each bag.


Squeeze the orange with your hands and massage the juice and oil around the meat. Marinate overnight or for up to two days in the fridge.

Next, round up a couple of willing kiddos and begin the assembly process. The boys like anything that has “steps” where they are creating a finished product. Especially when they get to eat it. Please ignore the many safety infractions in the above photos. William was not using the chef’s knife and the girls know how to climb down from the step stool.


We used bell peppers, onions, pineapple, and giant Costco white mushrooms for our kabobs. Cut the veggies and fruit into the same size pieces for even cooking. If you are using wooden skewers, don’t forget to soak them for at least 30 minutes before grilling. Arrange the meat, veggies, and fruit in an alternating pattern on the skewer.


The heart will cook quickly, Grill for 2 minutes per side over medium-high heat on the grill. Once the outside is charred lightly, the meat is done.


If you are nervous about trying organ meat, beef heart is a great place to start! It does not at all taste like organ meat. Beef heart is a nutrient powerhouse and inexpensive. I pay $3.99 per pound at my local Whole Foods for a whole trimmed and cut heart.