Moroccan Beef Heart and Kidney Brochettes

Method9 steps

1. 1

   Step 1: Remove the transparent membrane from the kidneys in the mixed beef heart-and-kidney (2.2 lb) stock. Cut the kidneys and heart into approximately ½-inch cubes.

   Uses 2.2 lb mixed beef heart and kidney

2. 2

   Step 2: Dice the 12 oz beef kidney fat into approximately ½-inch cubes.

   Uses 12 oz beef kidney fat (suet)

3. 3

   Step 3: Mix the 1½ tbsp sweet paprika, 2 tsp ground cumin, 1½ tsp dry-rub salt and optional ½ tsp cayenne. Massage the rub evenly onto the prepared heart and kidney from step 1 and the diced fat from step 2. Cover and refrigerate for at least 1 hour; the author also permits an overnight refrigerator marinade.

   Refrigerate seasoned offal · 60 minUses 1½ tbsp sweet paprika for the dry rub · 2 tsp ground cumin for the dry rub · 1½ tsp salt for the dry rub · ½ tsp cayenne for the dry rub, optional · Prepared beef heart and kidney cubes · Diced beef kidney fat

4. 4

   Step 4: Prepare the charcoal grill and wait until the flames have died down and the charcoal has a thin grey coating. In a clean small bowl, combine the separate serving cayenne and cumin to taste with the 1 tsp serving salt; keep this condiment away from raw-meat utensils.

   Uses Cayenne, to taste, for the serving spice mix · Ground cumin, to taste, for the serving spice mix · 1 tsp salt for the serving spice mix

5. 5

   Step 5: Thread the marinated mixture from step 3 onto metal skewers, alternating each couple of heart or kidney pieces with a cube of fat. About six cubes per skewer is the author’s guide; distribute the mixture without packing the pieces tightly.

   Uses Refrigerator-marinated offal and fat cubes

6. 6

   Step 6: Place the skewers from step 5 over the hot coals, keeping direct flames off the meat. Watch and rotate them regularly so all sides cook evenly. The author’s 20-minute cooking figure is a guide; continue until the beef heart and kidney are fully cooked and a food thermometer inserted into the center of representative meat pieces reads at least 71.1 °C (160 °F).

   Uses Threaded marinated beef offal-and-fat skewers

7. 7

   Step 7: Transfer the cooked skewers from step 6 to a clean serving dish and serve hot as six portions. Sprinkle with the clean serving spice mix from step 4 to taste; the condiment bowl need not all be used.

   Uses Fully cooked heart-and-kidney brochettes · Serving cayenne, cumin and salt mixture

8. 8

   Step 8: If desired, accompany the cooked brochettes with separately prepared bread or flatbread and hot Moroccan mint tea.

   Uses Separately prepared bread or flatbread, optional for serving · Separately prepared hot Moroccan mint tea, optional for serving

9. 9

   Step 9: A separately prepared fresh tomato, onion and cucumber salad can also be served alongside.

   Uses Separately prepared tomato, onion and cucumber salad, optional for serving