Diced ox heart, ground cumin seed, ground coriander seed, Aleppo pepper flakes, salt.

1. Remove the marinated meat from the fridge 1-hour before cooking to allow it to reach room temperature.
2. Place the cubed heart in a bowl and drizzle with a little olive oil and a sprinkle of extra salt.
3. Thread the meat onto skewers*. Each 400g packis ideal for 4 smaller or 2 larger skewers. The key is to pack the meat tightly on the skewers to ensure even cooking and moisture retention.
4. Prepare a charcoal or wood BBQ and let it burn down until you're cooking over white-grey coals.
5. Arrange the heart skewers on the barbecue, where the heat is hot but not too fierce, and cook for about 8-minutes, turning regularly.
6. Once cooked, remove from the barbecue and let them rest.

*Either wood or metal skewers can be used. If using wood skewers, soak them in water for 30-minutes before you thread meat.

Heritage Breed Ox Heart from the Yorkshire Dales
All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow-grown and free to roam across green hills and valleys, these cattle produce exceptional beef with a rich, dense texture and deep umami flavour.

Swaledale Ox Heart is Always Fresh, Never Frozen®, butchered to order, vacuum-packed and shipped in recyclable insulated packaging ready to cook.