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!
- 1 lb chicken hearts - best bought from your local farmer, organic and free range!
- 1 lb chicken livers, same as above
- sea salt
- black pepper
- bamboo skewers, pre-soaked in water for 1 hour from both sides.
- The liver and hearts might come frozen in little packets. Defrost and bring to room temperature.
- Now clean both the hearts and livers from veins and excess fat.
- The heart's tough top parts can be removed with a sharp knife.
- In the meantime prepare the BBQ - we use only charcoals, but you can use gas, and bring to med/high heat.
- Now thread the hearts on the skewers, 5 to 7 each, depending on their size.
- After cleaning the livers, paying attention not to break or smush them, lay flat on a flexible grilling basket
- Season both liver and hearts with sea salt and freshly ground black pepper.
- The livers will stick on the grill otherwise and easily break apart
- now set on the grill and cook until desired doneness is reached.
- We like our hearts well done and the livers still tender.
- Fresh tahini sauce is a great topping for both meats!