This method is approachable for fledgling explorers of heart cookery. The delectable marinade and steak-like results are easy for the less adventurous to embrace. The key is a very hot fire and a very short cooking time. Grill the skewers within 4 inches of the coals for the best results.
Prepare for cooking as directed above:
Cut 1 ½ to 2 pounds of the trimmed meat into ½-inch-wide strips (the strips do not have to be of uniform length). Mix in a large bowl:
Add the heart strips and marinate for 3 hours and up to overnight.
If using wooden skewers, soak them in water to cover for 1 hour before you cook the heart. Prepare a hot grill fire. Thread the meat onto the skewers and grill for 3 to 4 minutes, turning once. Do not cook beyond medium-rare. Serve at once, garnished with:
Or on top of: