Chicken Hearts Kebabs
2 servings
25 minutes
Chicken heart skewers are a true gastronomic discovery for lovers of unusual yet incredibly tasty dishes. This recipe is inspired by traditional European meat cooking methods, where juiciness and rich flavor are achieved through marination and proper thermal processing. Chicken hearts soaked in a fragrant mix of olive oil, soy sauce, tomato paste, and Provencal herbs acquire a tender texture and a savory taste with subtle spice notes. Grilled on skewers, they develop an appetizing golden crust while maintaining softness inside. This kebab is perfect for a cozy home dinner or festive gathering, and its originality never fails to delight guests.
1
We combine olive oil, soy sauce, tomato paste, salt, and Provençal herbs.
- Olive oil: 3 tablespoons
- Soy sauce: 1 tablespoon
- Tomato paste: 1 tablespoon
- Salt: 1 g
- Herbes de Provence: 1 teaspoon
2
We mix the marinade.
3
We rinse the chicken hearts, trim excess fat, and remove blood clots. Rinse again.
4
We are putting hearts in the marinade.
- Chicken hearts: 460 g
5
Mix and place in the refrigerator for at least 30 minutes, stirring several times during this time.
6
After 30 minutes, we thread the chicken hearts onto pre-soaked wooden skewers (I ended up with 4 skewers with 9 hearts each).
7
Place the heart skewers on a baking sheet lined with parchment paper.
8
Grill at 220 degrees for about 25 minutes. It's best to serve chicken heart skewers hot!
