Composition / ingredients
Step-by-step cooking
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Calf's heart/hearts, cut in two, but no more. Before going further, it is necessary to remove the veins, and thoroughly rinse the ingredient so that nothing superfluous remains. After that, the heart is cut into pieces in the form of cubes.
The marinade here is a mixture of finely chopped sweet pepper, salt, as well as vinegar and crushed garlic. Pickling lasts 24 hours outdoors, but it is better to keep the marinade in the refrigerator.
When the pickling is over, we leave the shish kebab on the coals, having previously strung it on skewers, and we ourselves take up the "shish kebab" sauce. Lemon juice, red pepper, naturally, finely chopped, mixed with vinegar, olive oil, and onion passed through a grater. The ingredients are mixed together until they turn into a single mass.
Heart kebab with sauce is ready.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Heart of mutton - 82 kcal/100g
- Beef heart - 96 kcal/100g
