RECIPE: Benny Masekwameng's braaied chicken liver skewers

Chicken livers cooked on skewers don't dry out over the coals, says celebrity chef Benny Masekwameng. He suggests topping these budget-friendly kebabs with caramelised onions

16 September 2018 - 00:00 By Benny Masekwameng
Chicken liver skewers with caramelised onions, pictured with a bowl of chakalaka.
Chicken liver skewers with caramelised onions, pictured with a bowl of chakalaka.
Image: Christoph Hoffman

Makes: 6 skewers

Ingredients:

Bamboo skewers, soaked in water so they don't burn over the coals

500g chicken livers

75ml (5 tbsp) olive oil

15ml (1 tbsp) BBQ seasoning

A handful of fresh chopped coriander

Method:

  1. In a medium bowl, mix the livers, olive oil, seasoning and coriander until the livers are well coated.
  2. Skewer the livers on the bamboo sticks.
  3. Braai over medium heat, basting continuously with the leftover olive oil, coriander and seasoning mix, until the livers are cooked medium, which should take about 5 minutes. Don't overcook.
  4. Serve with caramelised onions (recipe below).

CARAMELISED ONIONS

Ingredients:

Olive oil for frying

3 large onions, peeled and cut into thin rings

5ml (1 tsp) finely chopped garlic

45ml (3 tbsp) brown sugar

Salt and freshly ground black pepper

30ml (2 tbsp) fresh thyme

Method:

  1. Heat a little oil in a large saucepan over a medium heat.
  2. Add the onions and garlic and cook until the onions have softened and are browning around the edges.
  3. Add the sugar and seasoning and turn heat down to a simmer.
  4. Let the onions cook for 12 to 15 minutes.
  5. Add the thyme and adjust seasoning and cook for a further 5 to 7 minutes or until the onions have caramelised.
  6. Remove thyme twigs before serving with chicken liver skewers, boerewors or steak.
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