Charred on the outside, pink on the inside, tasty chicken livers are a great change from the more traditional barbecue meats
Ingredients
| 600 g | Chicken, livers (Main) |
| 1 handful | Fresh coriander, chopped |
| 1 tsp | Ground black pepper |
| 1 Tbsp | Fish sauce |
| 1 Tbsp | Dark soy sauce |
| 1 clove | Garlic, crushed |
| ½ tsp | Salt |
| 1 pinch | Red chilli |
| 1 Tbsp | Olive oil |
| 1 loaf | Sourdough bread, sliced |
AdvertisementAdvertise with NZME.
Directions
- Skewer chicken livers, slightly apart
- Mix all other ingredients in a small bowl, and brush over skewers
- Barbeque on hot grill until charred on outside but still pinkish inside, turning and basting
- Toast sourdough bread
- Serve chicken liver skewers on toasted sourdough
