Directions

1. Soak the heart (whole) over night in the fridge in lightly salted water

2. Prepare your flatbread dough ahead of time by combining the yeast and warm water in a mixing bowl and allowing to bloom for 5 minutes. Add a dash of smoked oil, the flour, pinch of smoked salt and a lil pinch of sugar and fold it all together to make a shaggy rough dough. Cover with cling film and leave somewhere warm for it to prove for at least 2 hours (you’ll notice it should have at least doubled in size!)

3. Prepare the heart by removing from the water and patting dry. Cut the heart in half lengthways. Start by trimming off all of the fat and ventricles. This should leave you with lean, mean slabs of pure heart meat. These then need to be sliced length ways (around the thickness of the knife you’re using aka wafer thin) and piled up on a tray. Dice up around a third of the fat that you’ve trimmed and add it to a small grill-safe pan for basting later.

4. Oil up the heart slivers with our smoked rapeseed oil then give it a heavy dusting of Lemon Tandoori Rub, massage well (wear gloves otherwise you’ll stain ur hands lol). Leave to marinate for at least 30 mins. Doesn’t need that long tbh.

5. To make the Yoggy Dip just combine the greek yogurt in a bowl with a healthy dose of our Butter Chicken Rub, Don’t skimp on that. Mix together and add the juice of the charred limes later once they’re done.

6. Prepare the salad by grating the carrots, chopping the coriander, salting, then drizzling with hot honey. Add the juice of the charred limes later once they’re done too.

7. Preheat your grill to medium-high heat. Thread the marinated ox heart slices onto skewers. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

8. Brush the skewers lightly with Original Beech Wood Smoked Rapeseed Oil before placing them on the grill.

9. Grill the skewers for about 3-4 minutes per side, or until the meat is cooked to your desired doneness (aim for an internal temperature of at least 63°C). I like mine to be all crispy and craggly on the edges so I melt the diced fat from earlier and use it to baste the skewers and pick up the flame action!

10. While the skewers are grilling, place the halved lemons and limes cut-side down on the grill. Char for about 3-4 minutes until caramelized and smokey.

11. Meanwhile, prepare the flatbread by stretching out the rested dough into flat discs, about 10cm thicc. Brush one side with smoked oil and season with Lone Star Rub and grill for about 1-2 minutes on each side until golden and cooked through.

12. To serve, arrange the skewers on a platter with any extra charred lemons, drizzle the yoggy sauce over. Hit the coriander over the top. Serve together as a finger food party!!!!!