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Marinated Chicken Liver Skewers

Chicken Liver Skewers With Balsamic Onions & Chard

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Main
  • Method: Grilled or Pan-Fried
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

Nutritious and tasty marinated chicken liver skewers served with balsamic onions and a side of chard. Quick, easy and a good way to try adding liver to your diet, especially if you need a boost of nutrients (B vitamins for energy, anyone?).


Scale

Ingredients

600 grams (1.3 lb) chicken livers 

1 tablespoon ghee, coconut oil, or avocado oil for cooking (olive is okay if that’s all you have)

For the marinade 

2 garlic cloves, finely diced or minced

2 tablespoons chopped parsley 

1 teaspoon lemon zest 

3 tablespoons lemon juice 

1.5 tablespoons olive oil 

2/3 teaspoon salt 

8 small to medium bamboo skewers (optional) 

For balsamic onions 

1.5 tablespoons ghee or butter (olive oil is also fine) 

2 medium onions, halved and sliced 

½ teaspoon salt 

2 tablespoons balsamic vinegar 

For rainbow chard (optional side dish)

250 grams (0.55 lb) chard or silverbeet, cut up roughly

2 tablespoons olive oil 

Sea salt and pepper, to taste

Lemon wedges to garnish 


Instructions

If making skewers, soak the bamboo skewers in water. 

Prepare the chicken livers.

  • Cut off any firm connective tissues from the chicken livers and cut them into 2-cm pieces. Combine the marinade in a bowl, add the livers and mix well together. Set aside for 15-20 minutes (longer is even better).

Prepare the onions.

  • Heat ghee or butter in a frying pan over medium heat. Add the onions and salt and cook for 7 minutes, stirring, until softened and golden brown. Drizzle balsamic vinegar, stir and cook for another minute until the onions are slightly caramelised and sticky. Remove to a bowl to keep warm. 

Cook the livers.

  • If making skewers, divide and pierce chicken livers onto skewers, about 4 pieces per each. I cooked these in a large frying pan but you can also heat up the grill. 
  • In a clean frying pan, heat a tablespoon of ghee or oil over high heat (or brush the grill). Add the skewers and cook over high heat for 3-4 minutes on each side, and for extra 30 seconds on the edges. 

Prepare chard.

  • While livers are frying, heat a medium pot over medium-high heat. Add the oil and the chopped chard. Cook for 3-4 minutes, stirring a few times. You can add a tablespoon or two of water to help it steam through. Season with salt and pepper to taste. 
  • Serve liver skewers with warm balsamic onions, chard and extra lemon wedges. Additional vegetables, roast spuds or a salad can be served with this dish. 

Notes

Liver and pregnancy: Please note that chicken livers (and all liver) are very high in vitamin A. Food Standards Authority advises pregnant women to avoid liver because too much this vitamin can harm the baby. This only applies to pregnant women, though.

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