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Grilled chicken liver kebab

Grilled Chicken Liver Kebab

Chicken liver kebab is delicious, healthy, and dead simple. Even those of us spoiled by fancy dishes crave something a little different now and then. Fire up a batch of chicken liver kebabs and you'll genuinely surprise your family or friends. Whip up an original marinade for this cut and the skewers turn out even tastier. Serve them with vegetables — fresh, stewed, or roasted right over the fire. Chicken liver kebab pairs great with side dishes too, if you're after a hearty meal. Drizzle with whatever you love — sauces, mayo, or sour cream.

wella

Recipe author

Composition / ingredients

Servings:

Chicken liver

400

Bell pepper

Cherry tomatoes

Onion

Lard

Vegetable oil

Soy sauce

Chili pepper

Cognac

Sour cream

Salt

Dry spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 10 g

Fats 53 % 16 g

Carbohydrates 13 % 4 g

208 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

If your firewood is ready to go, let's get moving on the prep. The liver comes first, of course — it needs time to marinate. But start by sorting through all the pieces: pick out ones that are roughly the same size, and check for any gallbladders and remove them.
Step 2:

Rinse the liver and prepare two kinds of marinade. Pour soy sauce, oil, and cognac into a bowl, finely chop in some chili pepper, and add whatever spices you like best.
Step 3:

Stir everything together, set aside half of the mixture, and add the prepared liver to that half. This is your first marinade, which will hold half of the chicken liver.
Step 4:

The second marinade can be milder — stir sour cream into the remaining half. Once it's mixed, dip the second batch of liver into it.
Step 5:

To make the kebab even better, let's prep the vegetables. First up, bell pepper. I cut mine into rings — but I sliced them too thin and they ended up slipping off into the coals, so cut yours thicker.
Step 6:

Small tomatoes really shine here, both for flavor and looks — cherry tomatoes. They're optional, but adding them makes the kebab more filling. Give them a rinse!
Step 7:

Small pieces of chicken liver don't need long to marinate, and your coals are probably ready by now. Cut the onion into good-sized chunks (matching everything else) and start threading the skewers, alternating liver with the other ingredients. This batch was marinated in the spicy sauce.
Step 8:

And here's the batch that soaked in the sour cream marinade. I have to say, the flavor really was different — the sour cream one came out more tender. As for the order you thread the pieces, do whatever you like.
Step 9:

Set the skewers over the coals you've prepared in the grill (or over the fire). Keep a close eye on them and turn them constantly — otherwise the liver will scorch or dry out. Usually 10–15 minutes is plenty.

A few more tips: when buying liver, go for fresh rather than frozen — frozen liver tends to fall apart after thawing and loses some of its nutrients. Try to pick larger pieces, too, so the kebab won't slide off the skewer straight onto the coals. You can make all sorts of marinades: the one I used is on the spicy side, while a dairy-based marinade gives you tender results. Don't overcook chicken liver kebab — the moment clear juices start to drip, it's ready to pull. When building your fire, keep it down to coals with no open flames; open fire is the enemy of any kebab, especially chicken liver. To keep the liver from drying out, baste the pieces with marinade. And try to serve the kebab right away — once it cools off quickly, the liver won't be as juicy and flavorful.