½ red capsicum chopped into 3-4cm chunks
½ red onion chopped into 3-4 cm chunks
2 cloves garlic- crushed
1 tsp ground cumin
1 ¼ tsp sea salt or Himalayan salt divided
1 ½ tsp balsamic vinegar
½ cup pomegranate seeds
1 tsp fresh chives chopped finely
Place chunks of beef heart into bowl with 1 tsp balsamic, 1 tsp salt, garlic and cumin. Stir to coat
Thread heart, then capsicum, then heart, then two slices of onion onto skewers (continue this order until skewer is full)
The option now is to marinate overnight for full flavour or cook straight away.
Cook for 4 mins (for med/rare) on a BBQ or in a hot pan with macadamia oil.
Whilst the kebabs are cooking, prepare the pomegranate by placing remaining salt, balsamic, pomegranate seeds and chives in a bowl. Combine well and add to a small serving dish.
Serve pomegranate dressing on the side with the kebabs and some leafy greens with a drizzle of good quality extra virgin olive oil.