Difference between revisions of "Chicken Liver Kebabs"
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* ¼ teaspoon [[cayenne|ground hot pepper]] | * ¼ teaspoon [[cayenne|ground hot pepper]] | ||
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# Cut the livers into large slices a little more than an inch thick. | # Cut the livers into large slices a little more than an inch thick. | ||
# Grill these slices over hot coals for about seven or eight minutes on each side, or until the liver is pre-cooked to medium-rare. | # Grill these slices over hot coals for about seven or eight minutes on each side, or until the liver is pre-cooked to medium-rare. | ||
Latest revision as of 10:46, 15 July 2012
Prep Time:
Cook time:
Serves:
Ingredients
- 1 kg (2 lb. 3 oz.) chicken livers
- 4 teaspoons paprika
- 3 teaspoons cumin
- 2 teaspoons salt, or to taste
- ¼ teaspoon ground hot pepper
Procedures
- Cut the livers into large slices a little more than an inch thick.
- Grill these slices over hot coals for about seven or eight minutes on each side, or until the liver is pre-cooked to medium-rare.
- When the liver is cool enough to handle, cut the slices into 1" cubes.
- Place the cubed liver in a bowl, and mix well with the spices add back onto heat until cooked.
