📝 About This Recipe
A hidden gem of the Kabul street food scene, Dil Kebab is a masterclass in texture and bold, rustic flavors. This Afghan specialty transforms beef heart into a tender, succulent delicacy through a precise marinade of acidic citrus, pungent garlic, and earthy spices. Grilled over high heat to achieve a smoky char while maintaining a juicy interior, these skewers offer a rich, mineral depth that is both sophisticated and deeply satisfying.
🥗 Ingredients
The Meat
- 2 lbs Beef Heart (trimmed of excess fat and connective tissue, cut into 1-inch cubes)
- 4 oz Lamb Fat (Dumba) (cut into small squares to place between meat cubes for moisture)
The Marinade
- 1 large Red Onion (grated and squeezed to extract only the juice)
- 6 Garlic Cloves (crushed into a fine paste)
- 1 inch Fresh Ginger (finely grated)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Vegetable Oil (neutral flavor)
- 1 tablespoon Ground Cumin (toasted)
- 1 tablespoon Ground Coriander
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Red Chili Flakes (optional for a mild kick)
For Garnish and Serving
- 1 tablespoon Sumac (for dusting)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lemon Wedges (cut into 4-6 pieces)
👨🍳 Instructions
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1
Prepare the beef heart by removing any visible silver skin, hard valves, or excess outer fat. Slice the muscle into uniform 1-inch cubes to ensure even cooking.
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2
Grate the red onion into a fine mesh sieve held over a bowl. Press firmly on the pulp to extract as much juice as possible; discard the solids and keep the juice for the marinade.
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3
In a large glass or ceramic mixing bowl, whisk together the onion juice, crushed garlic, grated ginger, lemon juice, vegetable oil, cumin, coriander, black pepper, salt, and chili flakes.
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4
Add the beef heart cubes to the marinade. Massage the liquid into the meat for 2 minutes to ensure every piece is thoroughly coated.
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5
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the most tender results.
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6
If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.
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7
Thread the meat onto the skewers, alternating every 3 pieces of heart with a small square of lamb fat (dumba). This fat will render and baste the lean heart meat.
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8
Prepare your grill for high-heat direct cooking. If using charcoal, wait until the coals are covered in a thin layer of grey ash.
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9
Lightly oil the grill grates to prevent sticking. Place the skewers directly over the heat source.
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10
Sear the skewers for 2-3 minutes per side. You are looking for a deep brown char while keeping the center slightly pink (medium-rare to medium).
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11
Avoid overcooking; beef heart becomes tough if cooked past medium. Total cooking time should be around 10-12 minutes.
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12
Remove the kebabs from the grill and let them rest on a warm platter for 3-5 minutes to allow the juices to redistribute.
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13
Generously dust the skewers with sumac and garnish with chopped fresh cilantro before serving.
💡 Chef's Tips
Use only the onion juice, not the pulp, to prevent the marinade from burning on the grill and becoming bitter. If you cannot find lamb fat, use small pieces of beef suet or even thick-cut bacon squares to provide the necessary moisture. Don't skip the resting period; it is crucial for a tender bite with organ meats. Ensure the grill is screaming hot before starting; the goal is a fast sear to lock in moisture. For an authentic touch, use flat metal skewers (shish) which help cook the meat from the inside out.
🍽️ Serving Suggestions
Serve atop warm Afghan Naan or Lavash bread to soak up the flavorful drippings. Pair with a side of 'Challaw' (Afghan white rice) and a fresh Salata Kadari (diced tomato, cucumber, and onion salad). Offer a side of spicy green chutney (Chatney Gashneez) made with cilantro, vinegar, and green chilies. Serve with a bowl of cold yogurt mixed with dried mint and grated cucumber to balance the smoky heat. Accompany with hot black tea or a salty yogurt drink (Doogh).