Maharashtrian-style Chicken Liver Skewers

Ingredients

In this Maharashtrian adaptation, we replace the traditional Japanese yakitori sauce with a spicy and tangy Maharashtrian marinade. The original dish uses chicken hearts, while we use chicken liver as a substitute. The spices and flavors are also adjusted to suit the Maharashtrian palate, incorporating ingredients commonly found in Maharashtrian cuisine. We alse have the original recipe for Hatsu yakitori, so you can check it out.

• 500g (1.1 lb) chicken liver, cleaned and cut into bite-sized pieces 500g (1.1 lb) chicken liver, cleaned and cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, tamarind paste, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the chicken liver pieces to the marinade and coat them evenly. Allow the liver to marinate for at least 1 hour, or preferably overnight in the refrigerator.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Thread the marinated chicken liver pieces onto the soaked wooden skewers.
5. 5.
   Grill the skewers for about 5-6 minutes on each side, or until the liver is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the Maharashtrian-style chicken liver skewers hot with mint-coriander chutney and a squeeze of lemon.

Treat your ingredients with care...

• Chicken liver — Make sure to clean the liver thoroughly and remove any connective tissues or membranes before marinating. This will ensure a better texture and taste.

Tips & Tricks

• Soaking the wooden skewers in water before grilling will prevent them from burning.
• For an extra kick of heat, add some finely chopped green chilies to the marinade.
• If you prefer a milder flavor, reduce the amount of red chili powder in the marinade.
• Serve the skewers with a side of sliced onions and lemon wedges for added freshness.

Serving advice

Serve the Maharashtrian-style chicken liver skewers as an appetizer or as a main course accompanied by hot rotis or steamed rice. Garnish with fresh coriander leaves for a pop of color.

Presentation advice

Arrange the skewers on a platter, garnish with lemon wedges and fresh coriander leaves. Serve with mint-coriander chutney on the side for dipping.