Ox Heart Pinchos Morunos | Grilling | Beef | Cooking on the Big Green Egg | Big Green Egg
By James Whetlor

A Peruvian-inspired dish from 'Cooking on the Big Green Egg', using an under-appreciated but incredibly flavoursome cut


Ox heart is a popular skewer in Peru, called anticuchos. If you are a bit wary of heart, we’d urge you to try it – it is a muscle that cooks like steak, and doesn’t have any of the offal flavour associated with liver or kidneys.


In a bowl or dish, mix together all the ingredients for the marinade, add the meat, then turn to coat and marinate for at least an hour; anything up to 24 hours is fine (in the fridge), as the meat will just take on more flavour. Bring to room temperature before cooking. Thread the marinated meat onto metal skewers and season with salt and pepper.

cook the ox heart direct


Set up your EGG for direct cooking, with a Stainless Steel Grid in place. You can cook directly on this, or on a Plancha placed on top (if you have one). Your target temperature is 230-250˚C.

rest and plate up


Add the ox hearts to the Plancha or Stainless Steel Grid, close the lid and cook for 2–3 minutes on each side – you want the cubes to be just cooked through and still juicy on the inside, although they can be cooked as pink as you like. Serve on paratha.

Extracted from Cooking on the Big Green Egg (Quadrille, £25) Photography © Sam Folan

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