½ cup Mild chile powder (we like New Mexico chile)
¼ cup Cumin
½ cup Avocado oil
¼ cup red wine or sherry vinegar
1 Tablespoons kosher salt
2 tablespoons chopped garlic
Optional add ins: Cracked black pepper, cayenne for heat, dried oregano
Directions
Blend marinade ingredients
Mix thehearts in the marinade and let rest 4 hours to overnight, and up to 5 days in the fridge.
Skewer the marinated heart on short skewers, about 4 chunks per skewer.
Indoors: Cook on a hot dry cast iron, 2-3 mins each side of the kebab (a kebab typically has 3 sides). No need to use oil as the oil in the marinade will protect the meat from sticking to the pan.
Outdoors: Get your grill as hot as you can and grill on each side about 2 minutes (a kebab typically has 3 sides).
For extra flavors and plating beauty, you can throw some raw quartered red onions brushed with a little salt and some olive oil and a couple lemon halves onto the grill as well to serve with this.
Serve with lime or lemon quarters for garnish and finishing flavor.