To a blender add the garlic, bay leaf, orange juice, vinegar, Worcestershire sauce, salt, pepper, allspice, and olive oil. Blend on high until smooth; about 30-60 seconds. Set aside.

Slice the heart pieces open and trim the heart of all visible fat and any tough connective tissue or fibrous threads.

Cut the heart into approximately 1” pieces. Add to a bowl or zip lock bag and pour in the marinade. Let marinate for at least 1 hour and up to 6 hours (preferably longer).

When ready, thread the meat onto the skewers placing a piece of scallion every couple of pieces of meat or so. With standard 10” skewers you should have about 4 total.

Light a charcoal or gas grill and let preheat. Clean the grates and lightly oil them to prevent sticking.

When ready, cook directly over high heat until lightly charred on all 4 sides, about 2 to 3 minutes per side. The meat should be richly browned but still pink and juicy inside – don’t overcook the meat or it will dry out. You can brush the kabobs for the first few minutes of cooking with some of the marinade.

Rice or some crusty bread make a great accompaniment and you can serve with an additional dipping/drizzling sauce for even more flavor. Enjoy!

• 1 ripe large avocado, skinned and seeded
• 1 cup packed roughly chopped cilantro (leaves and tender stems)
• Reserved scallion ends from recipe above or 1 trimmed scallion/green onion
• 1 large garlic clove, peeled
• Juice from 2 limes
• 1 serrano or jalapeño chile, stemmed and cut into chunks (optional)
• 2 tsp honey or agave syrup
• ½ tsp fine sea salt
• 2 Tbsp extra virgin olive oil
•  2 to 4 Tbsp water

Place all of the ingredients in a blender (starting with just 2 Tbsp water) and blend on high until super creamy; about 30 to 60 seconds. Add a little more water as necessary to get things moving in the blender. You want a pourable sauce but not too thin or diluted. Check seasoning and adjust for salt, acid, heat, and sweetness to your liking.