Marinades for chicken and beef heart skewers

Ingredients

• 800 g Beef heart (cut into large cubes)
• 800 g Chicken breast (cut into cubes)
• 2 pcs Onion (finely chopped, one for each marinade)
• 60 g Fresh coriander (about a small bunch, chopped)
• 4 c. à soupe Sunflower oil (2 c. à soupe per marinade)
• 1 c. à soupe White vinegar (for the red marinade)
• 2 c. à soupe Lemon juice (juice of half a lemon, for the chicken marinade)
• 2 c. à café Salt (one teaspoon per meat)
• 1 pincée Ground black pepper (for each marinade)
• 1 c. à café Fresh grated ginger (½ c. à café per meat)
• 0.5 c. à café Ground coriander seeds (for the red meat)
• 1 pincée Turmeric powder (for the chicken meat)
• 1 pincée Onion powder (for the chicken meat)
• 1 pincée Curry powder (for the chicken meat)
• 1 pincée Ground cumin (sprinkle at mid‑cooking (optional))
• 12 pcs Wooden skewers (soaked 30 min in water)

Instructions

1. Cut the meats

   Cut the beef heart and chicken breast into large cubes about 2 cm.

   Time: PT5M

2. Chop aromatics

   Finely slice the two onions and chop the fresh coriander.

   Time: PT5M

3. Prepare the red marinade

   In a bowl, combine 2 c. à soupe sunflower oil, 1 c. à soupe white vinegar, salt, pepper, grated ginger, ground coriander seeds, the chopped onion and fresh coriander.

   Time: PT5M

4. Marinate the beef heart

   Place the beef heart cubes in the marinade, mix well, cover and refrigerate for at least 1 hour (ideally overnight).

   Time: PT0M

5. Prepare the chicken marinade

   In a second bowl, combine 2 c. à soupe sunflower oil, juice of ½ lemon, salt, pepper, a pinch of turmeric, grated ginger, onion powder, curry, the chopped onion and fresh coriander.

   Time: PT5M

6. Marinate the chicken

   Add the chicken cubes to the marinade, mix, cover and refrigerate for at least 1 hour (or overnight).

   Time: PT0M

7. Prepare the skewers

   If using wooden skewers, soak them in cold water for 30 minutes to prevent burning.

   Time: PT5M

8. Thread the meats

   On each skewer, alternate or separate the beef heart and chicken cubes as you prefer, leaving a small gap between each piece.

   Time: PT5M

9. Preheat the grill

   Light the charcoal grill or preheat the pan over medium‑high heat (≈200°C).

   Time: PT5M

   Temperature: 200°C

10. Grill the skewers

    Place the skewers on the grill. Cook 5‑6 minutes on each side, adding a pinch of cumin at mid‑cooking. The chicken should reach 75°C, the beef heart 60‑65°C depending on desired doneness.

    Time: PT12M

    Temperature: 200°C

11. Rest and serve

    Remove the skewers, let rest for 2 minutes, then serve immediately with pita bread or a fresh salad.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

35 g

Carbohydrates

4 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beef heart: braising beef, veal
• Instead of Chicken breast: turkey, free-range chicken
• Instead of Onion: shallot
• Instead of Fresh coriander: flat‑leaf parsley
• Instead of Sunflower oil: peanut oil, grapeseed oil
• Instead of White vinegar: apple cider vinegar
• Instead of Lemon juice: lemon vinegar
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Fresh grated ginger: ground ginger (¼ c. à café)
• Instead of Ground coriander seeds: extra fresh coriander
• Instead of Turmeric powder: saffronette
• Instead of Onion powder: extra fresh onion
• Instead of Curry powder: ras‑el‑hanout
• Instead of Ground cumin: cumin seeds
• Instead of Wooden skewers: metal skewers

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl (2)
• Tablespoon and teaspoon
• Fork or kitchen tongs
• Charcoal grill or grill pan
• Meat thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Marinate the meats for at least 1 hour (ideally overnight).
• Do not use olive oil for cooking to avoid combustion.
• Do not add paprika to the red marinade, as it burns quickly.
• Cook over medium‑high heat (≈200°C) for a nice color without charring.

Chef Tips from the Video

• Use charcoal for an authentic smoky flavor.
• Sprinkle a little toasted cumin at the end to enhance aromas.
• Serve with a mint yogurt sauce for freshness.

Troubleshooting

Storage

Refrigerator: Unmarinated marinated meats: 1‑2 days. Cooked skewers: 2 days in an airtight container.

Freezer: Unmarinated marinated meats: up to 2 months. Cooked skewers: up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinades the day before and let the meats marinate overnight for a stronger flavor.
• Soak wooden skewers for 30 minutes before threading.
• Pre‑cook the skewers in the oven at 180°C for 10 minutes, then finish on the grill for coloration.