Ingredients with Measurements:
- 1 horse heart, cleaned and cubed
- 1 red onion, chopped
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup olive oil
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, mix together the chopped red onion, paprika, cumin, coriander, garlic powder, salt, black pepper, and olive oil.
2. Add the cubed horse heart to the bowl and toss to coat evenly with the spice mixture. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated horse heart cubes onto the soaked wooden skewers.
5. Grill the kebabs for 4-5 minutes on each side, or until the internal temperature of the horse heart reaches 145°F.
6. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of horse heart: 145°F
Serving size:
4-6 kebabs
Nutritional information:
Calories: 250
Fat: 18g
Protein: 20g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 1200mg
Substitutions for ingredients:
- Beef heart or lamb heart can be substituted for horse heart.
- Any type of cooking oil can be used instead of olive oil.
Variations:
- Add diced bell peppers or cherry tomatoes to the skewers for added flavor and color.
- Serve the kebabs with a side of tzatziki sauce or hummus.
Tips and tricks:
- Make sure to soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the horse heart, as it can become tough and chewy.
- Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kebabs in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Serve with a side of couscous or rice pilaf.
- Pair with a bold red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Couscous, rice pilaf, grilled vegetables
Troubleshooting advice:
- If the horse heart is tough or chewy, it may have been overcooked. Make sure to cook it to an internal temperature of 145°F and let it rest before serving.
- If the kebabs are falling apart on the grill, make sure to pack the cubes of horse heart tightly onto the skewers.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw meat.
- Make sure to cook the horse heart to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Horse meat is a traditional food in many cultures, including the Dothraki people in the Game of Thrones universe.
Flavor profiles:
The horse heart is tender and flavorful, with a slightly gamey taste. The spices in the marinade add warmth and depth to the dish.
Serving suggestions:
Serve the kebabs as a main dish for a Game of Thrones-themed party or as a unique addition to a summer barbecue.
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