Grilled Chicken Livers
Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Grill, Charcoal or Gas
Ingredients
- 500 grams chicken livers, cut in half and trimmed
- ¼ cup olive oil
- ¼ cup fresh lemon juice, or lime juice
- 1 tablespoon Greek seasoning, Shortcut
- 1 teaspoon fresh lemon zest, or lime zest
- skewers, as needed
Instructions
- First thing, if using wooden (bamboo) skewers, you need to soak those in water first. A note about the skewers, flat bamboo skewers would be ideal, double steel skewers would be good, these both keep the liver from turning as you turn the skewer. Another option for Asia is split bamboo skewer, the meats are not skewered but placed between two bamboo sections and closed at the end with a twist of wire.
- Start your grill and get to a medium heat, I use real charcoal based on my location.
- In a mixing bowl, mix together the lemon or lime juice, olive oil, lemon or lime zest, and Greek seasoning. Add the livers and mix together to coat the livers.
- Thread the livers onto skewers, about 3 per each skewer and brush both sides with the marinade as well.
- Brush the grill grating with some olive oil to help minimize sticking, and grill the liver for about 15 minutes, turning them occasionally.
- Test one liver and if cooked through (a bit of light pink is ok), serve.
Notes
Low cost.
Shortcut: Greek Seasoning.
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