Beef Heart Skewers - For the Carnivore Diet

Juicy, quick-seared beef heart skewers brushed with tallow and finished with a buttery marrow glaze. Simple, nutrient-dense, and perfectly carnivore.

Beef heart is lean, meaty, and surprisingly tender when cooked hot and fast. These skewers highlight its clean beef flavor with nothing more than salt and animal fat. A quick trim, a brush of melted tallow, and a hard sear deliver charred edges and a rosy center that stays tender.

If you’re new to heart, an optional brief soak in salted milk or salted water mellows any minerally notes without adding plants or sugars. Finish with a drizzle of melted marrow or butter and a final pinch of salt. Serve hot off the grill or pan and keep the doneness medium-rare to medium for best texture.

Leftovers reheat well in a hot skillet with a spoon of tallow, or chill and slice thin for a cold carnivore snack. Metal skewers work best, but wooden skewers are fine if soaked in water to prevent scorching.

Ingredients

• 1.5–2 lb (680–900 g) beef heart, trimmed and cut into 1-inch (2.5 cm) cubes
• 2 tbsp beef tallow, melted (plus more for the grill or pan)
• 2 tsp fine salt, divided, plus more to taste
• Optional: 1/2 cup whole milk or 1/2 cup salted cold water for a brief soak
• Optional finish: 2 tbsp melted bone marrow or butter

Instructions

1. Trim the heart: Split it open, rinse, and remove valves, gristle, and any tough silverskin. Cut into 1-inch cubes.
2. Optional soak (mellows flavor): Submerge cubes in whole milk or salted cold water (1/2 tsp salt) for 20–30 minutes. Drain and pat very dry.
3. Season and oil: Toss the cubes with melted tallow and 1.5 tsp salt until lightly coated.
4. Skewer: Thread meat onto metal skewers without crowding, leaving small gaps so heat can circulate.
5. Preheat: Heat a grill to high (500–600°F / 260–315°C) or preheat a cast-iron skillet or broiler until very hot. Lightly oil grates or pan with tallow.
6. Sear: Cook skewers 2–3 minutes per side, turning until well browned with a medium-rare to medium center (about 125–135°F / 52–57°C). Avoid overcooking to keep them tender.
7. Rest: Transfer to a plate and rest 5 minutes. Sprinkle the remaining 1/2 tsp salt to taste.
8. Finish and serve: Brush with melted bone marrow or butter if using, add a final pinch of salt, and serve hot.

Time: 35 minutes active (up to 65 minutes with optional soak) Servings: