Spice chicken liver shashlik
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 8 oz; (225g) carton of | |
| ; chicken livers | ||
| 1 | 5 1/4 ounces natural yogurt; (150g) | |
| 2 | Cloves garlic; peeled | |
| 1 | Inch; (2.5cm) piece of | |
| ; root ginger, peeled | ||
| 2 | teaspoons | Paprika pepper; (2x15ml spoon) |
| 1 | teaspoon | Ground cumin; (5ml spoon) |
| 2 | Tomatoes; quartered | |
| 2 | Medium-size onions; peeled and | |
| ; quartered | ||
| 1 | Green pepper; de-seeded and | |
| ; quartered | ||
| 1 | Red pepper; de-seeded and | |
| ; quartered | ||
| 1 | Lemon; juice of | |
Directions
1. Rinse the livers in cold water and remove any threads or pieces of fat.
2. Blend the yogurt, garlic, ginger and spices in a liquidiser or food processor. Marinate the livers in this mixture for 2 hours.
3. Thread onto four or eight skewers with the pieces of vegetable. Squeeze over the lemon juice and any remaining marinade and put under a hot grill for 5-10 minutes, turning frequently.
Converted by MC_Buster.
NOTES : The spicy marinade makes all the difference to the chicken livers.
It is not used in this case to tenderise the meat, but to add flavour to it. Serve with rice, and a lettuce and cucumber salad.
Converted by MM_Buster v2.0l.