This is a favorite of my husband. He is from Israel, where barbecuing has it’s own style and tradition. I am sure that big fancy BBQs have now reached popularity in Israel too. The more common and old-school way is to use on of the small, rectangular, aluminum grills, about 10 x 20 inches, that sit right on the ground. What you do with them is just add some taller legs for ease of use, fill ‘em with charcoals and fire ‘em up! They are the perfect width for a skewer, or Kabab, like my husband says.
Chicken hearts and livers are an all time favorite. They are prepared very simply, with just a sprinkling of salt and pepper, maybe a touch of cayenne on the livers….So far they have been a big success with all out guests when we barbecue!! Here is this really easy and nourishing dish, that will take bbqing to another level!
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