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:
- In a medium bowl, mix the livers, olive oil, seasoning and coriander until the livers are well coated.
- Skewer the livers on the bamboo sticks.
- 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.
- 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:
- Heat a little oil in a large saucepan over a medium heat.
- Add the onions and garlic and cook until the onions have softened and are browning around the edges.
- Add the sugar and seasoning and turn heat down to a simmer.
- Let the onions cook for 12 to 15 minutes.
- Add the thyme and adjust seasoning and cook for a further 5 to 7 minutes or until the onions have caramelised.
- Remove thyme twigs before serving with chicken liver skewers, boerewors or steak.
