When planning the menu for the Midsummer's Eve, I knew I wanted something more unusual in addition to the traditional pork shashlik. I ended up making this simple grilled chicken liver dish, which was much liked by everyone. Such a quick dish to throw together and cook, ideal for those quick (yet leisurely) summertime meals in your backyard.
Serve with a green salad or a watermelon & feta or melon & blue cheese salad.
Grilled chicken livers
(Grillitud kanamaksavardad)
Source: Finnish magazine Apu (14.3.2004)
Serves 4
450-500 g chicken livers
Marinade:
2 garlic cloves, minced
a bunch of fresh parsley, finely chopped
4 Tbsp dry sherry
4 Tbsp olive oil
2 Tbsp runny honey
salt and pepper to season
If you're using frozen chicken livers, then transfer them to the fridge night before.
Drain the defrozen chicken livers carefully. Cut each liver into two large pieces.
Mix all the marinade ingredients in a bowl, add chicken liver. Leave to marinate for about 2-3 hours.
Pierce the chicken livers onto a wooden sticks* and grill over hot coals or under a hot grill for about 5 minutes, turning them every now and then.
Season with salt and pepper and serve.
* Soak the sticks in cold water for at least 30 minutes before - then they won't burn as quickly.
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