Chicken Liver Kebabs

Chicken Liver Kebabs

The big news for me last week of course wasn’t the snow which prevented me from getting to work for but obviously the news that   doner kebabs are unhealthy , often containing  more than your daily allowance of saturated fat and salt . I was surprised as I had figured it would be closer to a weeks worth.

The news cause me to develop a sudden craving , on  holiday with Nick in Turkey a few years ago I experienced plenty of delicious fresh kebabs and though its more of a summer  BBQ dish  I thought we would try making some at home . Banned from buying anymore meat until we have used the contents of our now  merged freezers so I was delighted to find this recipe for chicken liver kebabs  . Of course we tweaked it

I have extolled the virtues of chicken livers before incredibly cheap and totally delicious , giving you more than  your daily dose of iron and when not overcooked a creamy texture

To prepare the chicken livers dust them in  seasoned flour ( seasoning here paprika, but you can use pepper, mustard powder, dried herbs ) and fry quickly with just a dash of oil in a hot pan  they are cooked for just a  minute on each side best to keep them a delicate pink inside .

For the true kebab shop experience we served with wholemeal khobez ( flatbread)  chilli and garlic sauce , yogurt mixed with parsley and white cabbage and onion finely chopoped with a squeeze of lemon .

This entry was posted in Chicken, February, Meat, Winter. Bookmark the permalink.

5 Responses to Chicken Liver Kebabs

  1. Barbara says:

    Hello from Florida USA. Does the word “kebab” not mean on a stick in England? This looks so delicious I could faint. I love, love chicken livers. Having grown up eating chopped liver all my life. Any measurements I need to know for making the yogurt mixture or anything else. Thanks.

  2. Zita says:

    Yum… look at that yogurt mix, and the Idea of liver kebab is just superb 🙂

  3. betty says:

    never even thought about using chicken liver 😀 i love liver…..i’m the only one in my family that loves it in our stuffing for our turkey hee hee………….this looks delicious as always!!! 😉

  4. Becky says:

    Thanks for the comments .

    I have never had chopped liver?

    3 parts yogurt to 1 part parsley .( would also work with mint or coriander)

    Kebabs do come on sticks but its often anything in a flat bread.

  5. Barbara says:

    Becky, here are two recipes for chopped liver. It is a very traditional “Jewish” appetizer. In the second recipe where it says schmaltz (chicken fat) that can be purchased in supermarkets. Also you can save up fat from chicken you purchase, freeze it and the when you have enough, melt it in a skillet. That is the delicious chicken fat they are talking about. Have fun, Barb

    Chopped Chicken Liver
    3/4 lb Fresh chicken livers
    4 ea Hard boiled eggs
    1 ea Medium onion, sliced
    1/2 c Rendered chicken fat or 2 tblsp. Peanut oil or Canola oil
    Salt and pepper to taste

    Fry the livers and onion in fat. Do not overcook. Chop the livers and eggs together. (Use a hand chopper) or pulse in a processor but it must not be like a pate. Add salt and pepper to taste. If it looks dry add more fat. Form into a ball or loaf and refrigerate at least one hour.

    This can be garnished wtih chopped onions and hard boiled egg or served plain.

    NOTE: Please do not overcook the livers! YIELD: 6 servings

    (another recipe)

    Chopped Liver

    Use only chicken liver to make this dish. Use schmaltz (chicken fat) . Do not substitute oil or any other fat. If you are concerned about cholesterol, eat chopped liver less often. Chop all the ingredients by hand rather than by machine. Eat it in small portions — it is very rich — and make it only for special occasions.

    1 pound chicken livers (fresh, not previously frozen)
    2 cups finely chopped onions
    3 hard-boiled eggs
    6 tablespoons schmaltz
    Salt and black pepper to taste

    Heat broiler to 500 degrees F.

    Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.

    Melt 6 tablespoons schmaltz in skillet and saute onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and saute 1 minute more. Remove from heat. Pour contents of skillet into a mixing bowl.

    In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper. Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving. You can place this on a bed of lettuce or just a pretty plate.
    Serve with crackers as an appetizer.

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