Chicken Liver Kebabs

Rinse the chicken livers under cold water and pat dry with paper towels. Remove any green or yellowish discolored portions and trim connective tissue from each liver.

Combine paprika, cumin, salt, and ground hot pepper in a small bowl. Mix thoroughly to create an even spice blend.

Place the dried chicken livers in a large bowl and sprinkle the spice mixture evenly over them. Toss gently but thoroughly to coat all pieces with the seasoning.

Thread the seasoned chicken livers onto metal skewers or soaked wooden skewers, spacing them evenly to allow heat circulation. Avoid packing them too tightly together.

Heat a grill pan or outdoor grill to medium-high heat (around 400°F or 200°C). Lightly oil the cooking surface to prevent sticking.

Place the skewers on the hot grill and cook for 4–5 minutes on the first side until the livers develop a light char and are mostly cooked through.

Flip the skewers carefully and cook for another 3–4 minutes on the second side until the livers are fully cooked and no pink remains inside.

Transfer the cooked kebabs to a serving platter. Allow them to rest for 1–2 minutes before serving to allow juices to settle.