Ingredients
Kebabs
- 500 g beef heart, trimmed and cut into 3 cm cubes
- 1.5 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and freshly cracked pepper
Red Chimichurri
- 100-150g roasted red capsicum (about ½ jar or 1 large roasted capsicum)
- 2 garlic cloves
- ½ red chilli, optional
- 2 tbs red wine vinegar
- 4 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper
Sides
- 250 g baby potatoes, cut into wedges
- 2 corn cobs, sliced into rounds
- Olive oil, salt and pepper
Method
Prep the Heart:
Cut the beef heart in half lengthwise to open it up. Trim away membrane, veins, fat, and any tough connective tissue. Slice into strips, then cut into 3 cm cubes, checking for any leftover bits as you go. Toss with olive oil, smoked paprika, salt and pepper. Thread onto 4 skewers. (if using bamboo skewers, soak in water first). Set aside to marinate and to bring to room temperature while you prepare the potatoes, corn, and sauce.
Potatoes and Corn:
Preheat the oven to 200c. Cut baby potatoes into wedges and toss with olive oil, salt and pepper. Roast for 15 minutes. Meanwhile, boil sliced corn for 3 minutes, then drain and pat dry. Toss the corn rounds with a drizzle of olive oil and a little salt. Add to the potato tray and roast both together for another 15 minutes, until potatoes are tender and golden and corn is slightly charred.
Chimichurri:
Place capsicum, garlic, chilli, vinegar, olive oil, paprika, oregano, salt and pepper in a blender or food processor. Pulse a few times until combined but still coarse, the sauce should have texture, not be completely smooth.
Grill:
Cook kebabs on a hot barbeque or grill pan for 2-3 minutes per side until charred on the outside but still tender inside (best served medium rare).
Serve:
Plate kebabs with chimmichurri drizzled over, extra sauce on the side, roast potatoes wedges and corn. Sprinkle with fresh coriander if desired.
