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Heart and kidney kebabs and other grilled offal are common street food offerings in Morocco. They also are among the first things served during the Feast of the Sacrifice (Eid al Adha) when families tend to prepare the organ meat that's on hand immediately after a home slaughter.
Although these brochettes might be prepared with heart alone, heart kebabs are usually done in combination with other offal, such as the version with kidney that's presented here. If liver is added, the brochettes are then regarded as a variation of a Moroccan liver kebab known as kouah. In all cases, the seasoning remains the same—a traditional blend of paprika and cumin for marinating the offal, with a mix of salt, cumin and cayenne on the side as a condiment. Suet or caul fat is often threaded between the offal for added flavor.
While some families will go with the kouah option and combine the liver, heart and kidney onto single skewers, I find that the kidney and heart need a couple more minutes than liver to be done so I prefer to do them separately as described here. This is where one can also decide whether the the heart should be served medium rare or well done. I'd go with the latter, if you ask me.
Serve the brochettes hot off the grill with bread and mint tea.
