Camel heart kebab

Kebab from the heart of a camel on charcoal, in our proposed marinade, is liked even by those people who avoid offal. And those who like to get acquainted with new products and methods of culinary processing will be delighted with this dish!

Ingredients

• 1.5 kilograms of a camel heart;
• 50-70 milliliters of olive oil;
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcester sauce
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon dried thyme
• 1 teaspoon of ground black pepper;
• 2 bell peppers - green and red;
• 1 onion.

Directions

1. Rinse the heart, cut off the fat. Divide the meat into slices, 4-5 centimeters thick, remove the veins, cut into cubes.
2. In a pickling bowl, combine olive oil, vinegar, Worcester, salt, oregano, thyme and black pepper. Add meat, mix well. Leave to marinate for at least 30 minutes. If necessary, the heart in this marinade can stay much longer - up to 48 hours.
3. Set the grill to a high temperature. Cut the bell peppers and onions into squares about the same size as the heart slices. Dip peppers and onions in the marinade. Skew all the food, dividing the meat cubes with vegetables. You can fold squares of red and green peppers, place onions between them, or add vegetables in any order.
4. Cook kebabs over charcoal for about 8 minutes, turn over and grill for another 5 minutes. If you use a brazier with a lid, then you do not need to close the blanks. Remove cooked meat from heat, cover with foil, leave for 5 minutes.
5. Serve the camel kebabs with fresh lettuce and cucumbers. Alternatively, you can add grilled vegetables to your meal. Coarsely chop the courgettes, eggplants, firm tomatoes and bell peppers, grill on the charcoal grill, sprinkling with the rest of the marinade.