Chicken hearts and liver on skewers
4 servings
75 minutes
Chicken hearts and liver on skewers are a true gem of Russian cuisine, combining simplicity of preparation with rich flavor. This recipe has its roots in traditions when offal was an important part of the diet and required special skill to prepare. Hearts marinated in soy sauce, honey, and garlic gain tenderness and a spicy sweetness, while the tender and juicy liver complements the dish with a rich taste. Grilled on skewers, they become aromatic kebabs perfect for a cozy home dinner or a festive feast. This dish can be served with a side of fresh vegetables or potatoes, garnished with herbs and an extra portion of marinade for depth of flavor.
1
Cut the prepared hearts in half lengthwise to remove blood clots and marinate for 1 hour with the liver. To prepare the marinade, mix oil with soy sauce, add honey, minced garlic, and pepper.
- Chicken hearts: 500 g
- Chicken liver: 300 g
- Soy sauce: 3 tablespoons
- Honey: 1 tablespoon
- Ground black pepper: to taste
- Vegetable oil: 4 tablespoons
- Garlic: 2 cloves
2
Tightly thread hearts and liver onto pre-soaked wooden skewers and fry in a pan, basting with marinade.
- Chicken hearts: 500 g
- Chicken liver: 300 g
- Soy sauce: 3 tablespoons
- Honey: 1 tablespoon
- Ground black pepper: to taste
- Vegetable oil: 4 tablespoons
- Garlic: 2 cloves