Heart kebab with kiwi

Process the beef heart (400 g), remove the fat and veins, then rinse well under running water.

Grate the kiwi (150 g) and onion (80 g) on a coarse grater. Add water (50 g), cumin (3 g), coriander (3 g), salt (4 g), and black pepper (1 g), then mix well.

The kiwi acts as part of the marinade and helps to tenderize the heart. For a stricter keto diet, you can slightly reduce the amount if you want to make the marinade less carb-heavy.

Add the heart to the marinade, mix well with your hands, and leave it in the refrigerator for 4-6 hours.

Take the heart out 20-30 minutes before grilling, then thread the pieces onto skewers.

Grill the kebabs over well-heated coals for 10-12 minutes, regularly turning the skewers until the pieces are browned on the outside and remain juicy on the inside.

Serve immediately while the kebabs are hot.