I experimented with a Moroccan Lamb Heart Kabob recipe. I marinated the lamb heart in cayenne pepper, cumin, pepper, salt, paprika, raw coconut vinegar, and sesame oil for 8 hours. I put it on a skewer with some pepper chunks and grilled it on the Weber. The taste and texture was incredible. I am already thawing more lamb offal for a fuller experience: Lamb hearts, kidneys, and livers. I will make shish kabobs from all three organs, with more vegetables on the stick.

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