Grilled Heart Salad

Author Notes: Pig heart or beef heart or any type of heart might be a little intimidating the first time you see it, but I swear it is a delicious meat that is very easy to use. Some other offal can be challenging but the heart is flavorful and can be very tender. The trick is to marinate it overnight and then grill it. Or you can also cut it into pieces and pound it.The Perennial Plate

Serves: 4-6


Heart and Marinade

  • 1 heart (pig or beef)
  • 5 tamarind pods
  • 2 cups water
  • salt to taste
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil


  • marinated heart
  • 1 cucumber, sliced into rounds
  • 2 spring onions, diced
  • 1/4 cup cilantro, minced
  • 1 grapefruit, juiced
  • salt
In This Recipe


Heart and Marinade

  1. To break down a heart: Cut it down the middle and remove the ventricles as well as the valve on top. These will be chewy, you can identify them easily as they are the tubes running through the center of the heart. Once the ventricles have been cut out, slice the heart as thin as possible.
  2. For the marinade: Peel the tamarind pods and place in 2 cups of water. Bring to a boil and then reduce by half, break apart the seeds so the tamarind pulp gets into the liquid. Let cool completely. Strain out the seeds and mix all the ingredients together. Pour over the beef heart and refrigerate overnight.


  1. Simply grill the heart pieces on medium-high heat for about a minute on each side, developing some nice char. Once grilled, chop into bite size pieces and toss with the other ingredients. Serve.

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Reviews (2) Questions (0)

2 Reviews

perennialplate July 17, 2011
Hey Checker, I have never tried it with goat heart, but I don't see why not. Should be delicious. A goat heart isn't very big. but doesn't mean you couldn't make an awesome Hors d'oeuvre.
checker July 17, 2011
I'm so happy to have found this! We bought a goat this year - a dead and butchered goat, of course, though given the weeds in my garden I sometimes wish I had a live one. The butcher asked me if I wanted the offal, which I surly did, and I have been unsure of what exactly to do with all of it. Do you think this technique would work for a goat heart as well? Do you have any other thoughts? Thanks for sharing and great dish!