Beef Heart Kebobs

If you had asked me when I was seventeen what one of my favorite foods would be when I was twenty-seven, never in a million years would I have told you beef heart...

But here we are today. And it's true. Honestly, this recipe is the only way I've ever prepared beef heart because it just that good. I'm sure there are other delicious ways to eat it that I will get around to trying, some day...

So what does beef heart taste like? You might ask... Frankly, it tastes like the most delicious steak you have ever had. As long as the kebobs aren't overcooked, you can't even taste that organ-y flavor most people think of when they think "offal".

This recipe is my variation on Sally Fallon's in her book, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. I've changed the way the meat is cut, the spices as well as the cooking time. But credit is due for the inspiration.

This is one of our family's favorite meals to take camping. We marinate it the night before and then cook it up for dinner. We haven't met a friend yet who didn't love this recipe, no matter how skeptical they were before they tried it. There is something about the tanginess of the vinegar, mixed with the spices and the flavor the grill adds... mmm... I'm hungry just thinking about it! 

All that to say, if you give it a try, I know you'll like it! Just make sure not to overcook the meat. 

Beef Heart Kebobs

  • 1 beef heart
  • 1 cup extra virgin olive oil (where to find)
  • 1 cup raw apple cider vinegar (where to find
  • 1/2 tsp. cumin
  • 1.5 tsp Celtic sea salt (where to find
  • 1/2 tsp. black pepper
  • 1 tsp paprika
  • 1 Tbs. minced garlic
  • cutting board
  • large knife
  • bag or bowl with lid for marinating
  • metal skewers (where to find)
  • vegetables for roasting (optional)

Directions: Remove any hard, fatty bits from beef heart. Cut into 1/4-1/2 inch cubes. Place in container for marinating. Pour over olive oil, vinegar, spices and garlic. Mix well. Place in refrigerator and marinate for 24 hours. Stir or shake every few hours if possible. Place kebobs on skewer sticks along with whatever veggies you would like to grill. Grill about 4 minutes to a side, or until meat turns a slightly darker brown. Enjoy!  

Step-by-step instructions: 

Remove any hard bits from the heart. Fat, gristle, tough membrane, etc: 
Cut heart into 1/4-1/2 inch pieces:
Place heart and remaining ingredients in a bag or bowl and mix thoroughly. Marinate for 24 hours, stirring occasionally.  
Place on skewers with optional vegetables. Enjoy with wine, of course. 
Grill for 4 minutes a side or until meat turns a slightly darker brown. Better to under cook than over. Serve with sauerkraut. Best enjoyed out of doors with friends. 

Waste not want not?

Wanting to learn more about how to use up those "odd bits" you have in your freezer? 

Check out these books I use and love!

 Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan is the only book I have found that covers such a wide variety of animals and bits. The recipes are delicious, the pictures are stunning, and McLagan throws in a bit of humor, history and lore to boot. This book is a great addition to any real foodie's kitchen!

If you don't eat pork, then ignore this second recommendation. If you do, buy it today! This book is amazing. Beyond Bacon: Paleo Recipes that Respect the Whole Hog was written by the dynamic duo Stacy Toth and Matthew McCarry of the blog Paleo Parents. It has a variety of gourmet recipes for every part of the pig. It contains beginner to advanced level recipes, from breakfasts to desserts, all utilizing the bits of the pig that our grand grandmother knew how to prepare, but we've forgotten. 

Natural Family Friday- Weekly Linkup 8/22/14

Natural Family Friday - weekly linkup and blog hop for natural and real food bloggers


Welcome to Natural Family Friday where we feature information, how-to articles, and recipes that help our families live a bit more intentionally. Our goal is to help every family take steps toward creating a natural, Eco friendly home, utilizing natural remedies, eating healthy foods, and practicing positive, attachment based parenting. If you're a blogger, we invite you to share one of your articles or recipes that will help readers and fellow bloggers.

Your Hosts

The following blogs host Natural Family Friday every week. You are welcome to linkup at any of these blogs each week. If you linkup at one blog, your link will be displayed on all blogs!

This Week's Featured Articles:

Every week we feature the top 3 posts from the previous week's linkup. Make sure you vote for your favorites this week!
  1. Coconut Watermelon Popsicles from Raia's Recipes
  2. Raw Vegan Raspberry and White Chocolate Bark from Gluten-Free Vegan Love
  3. Avoid Defining Your Child by Their Disease from Kids Love Acupuncture

Natural Family Friday Linkup

Here's what to link to...
  • Healthy Recipes
  • Natural / Green Living Tips
  • Attachment Parenting Info
  • Organic Gardening Tips
  • Natural Health and Remedies

Natural Family Friday Rules:

  1. Please only link to posts that are relevant to natural living. No giveaways, product promotions, diets, religious posts, etc! These will be automatically deleted.
  2. Recipes must contain only real food ingredients. No†artificial sweeteners, food additives, etc.
  3. Please update your post with a link back to this post†(not our homepage). Something like ìThis post is featured at Natural Family Fridayî will suffice.
  4. Please link to a blog post, not your blogís homepage.
One more thing.†Follow us on Pinterest†where we will pin our favorite submissions to the†Natural Family Friday pin board.
Don't forget to spread the word :)

Pin it:

Natural Family Friday - weekly linkup and blog hop for natural and real food bloggers

Now for the Links!

How to Make Salt-Brined Salmon

Be sure and check out our GIVEAWAY while you're here.

I decided to call this recipe "Salt-Brined Salmon" because when I asked my friends, "hey, do you want to try some fermented salmon" their nose would get all wrinkly and they'd look at me like I was crazy. (Clearly, they don't understand or appreciate delicacies like muktuk...). 

But that's what this recipe is. Fermented Salmon. But don't let that scare you away. This recipe is absolutely AMAZING. Everyone who tried it said something along the lines "wow, that is REALLY good. You were right." Yes. Yes, I was. 

The way the salmon brakes down under the fermentation process makes it so that it simply melts in your mouth

I've made this recipe a few times now and have perfected it to my tastebuds. Feel free to experiment a little with how you like the ingredients cut, as well as play with the spices. 

The inspiration for this recipe can be found in my favorite book on fermentation, The Complete Idiot's Guide to Fermenting Foods by Wardee Harmon blogger at GNOWFGLINS. The recipe has been changed from her version in the book, but credit is due for the inspiration. 

We love to serve the salmon on salad, crackers, sandwiches, with rice or just eat it plain. We even eat the lemon and onions! (Though I wouldn't suggest eating a lot of the raw onion at first as it can be intense on your digestive system!)

Simply Delicious Salt-Brined Salmon


  • 1.5 lbs raw Sockeye Salmon cut into ¼ in. pieces (where to find)
  • 2 tbs Celtic sea salt (where to find)
  • 4 tbs fresh dill 
  • 2 Tbs raw honey (where to find)
  • 2 small lemons, thinly sliced
  • 2 small fresh eating onions, halfed and thinly sliced
  • 1.5 tsp mustard seeds
  • ½ tsp black pepper
  • 2 bay leaves


Directions: Pour salt into mason jar. Add just enough hot water to cover salt. Shake well until completely dissolved. If water is very hot, add a little water to cool until it is warm. Next, add honey and stir to dissolve. In your mixing bowl, place salmon, onions, lemon, and spices. Stir to mix well. Spoon salmon mixture into your mason jar. Add cold water to cover ingredients, leaving 1 inch head space. Cover jar with lid. Turn jar over several times to spread brine/honey mixture around thoroughly. Leave at room temperature for 1 day before transferring to your refrigerator. Enjoy! Keeps for at least 2 weeks in the fridge.

Wanting to learn more about FERMENTATION? 

Check out these books I use and love!

Wanting to have on hand a simple guide to all things fermented? This is THE book for your kitchen. The Complete Idiot's Guide to Fermenting Foods covers the basics of everything from simples cheeses, meats, vegetables, fruits, sourdough, simple beer, kombucha and much more. The recipes are very easy to follow, and most contain variations to give you room to play end experiment. I reference this book ALL the time for both information as well as recipes. I cannot recommend it highly enough. If you could only have one book on fermentation, this is the one I would suggest. 
This book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the Worldby Sandor Katz (author of Wild Fermentation) will take your grasp of fermentation to the next level and beyond. It is a veritable tome of fermentation knowledge. This is not the book to have if you are looking for recipes. It is however the book to have if you want to know a little more about all things fermentation. It contains history, lore, science, and a cultural overview as well as tips for making and selling ferments. I love this book. I use this book both as a reference for information and for kitchen inspiration.

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Homeis your go-to book for learning about beverage ferments. It covers everything from homemade ciders to beer, wine, kombucha, soda pop and much more. As the cover shows, it has absolutely gorgeous images that will inspire you! The recipes are laid out in a straightforward manner, and there are trouble-shooting sections that are very helpful when you have questions or when something doesn't go quite the way you thought it would in your fermentation kitchen.

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