Quebecois-style Grilled Chicken Liver Skewers

Ingredients

In this Quebecois adaptation, the traditional Japanese yakitori is transformed into a unique dish by incorporating local ingredients and flavors. The original dish typically uses soy sauce and mirin for the marinade, while the Quebecois version replaces mirin with maple syrup, adding a distinct sweetness and highlighting the region's famous maple production. Additionally, the grilling technique remains the same, but the choice of meat shifts from chicken meat to chicken livers, which are a popular ingredient in Quebecois cuisine. We alse have the original recipe for Kimo yakitori, so you can check it out.

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 26g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the maple syrup, soy sauce, minced garlic, vegetable oil, salt, and pepper.
2. 2.
   Add the chicken livers to the marinade and let them marinate for at least 1 hour in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken livers onto the soaked wooden skewers.
5. 5.
   Place the skewers on the preheated grill and cook for about 4-5 minutes per side, or until the livers are cooked through and slightly charred.
6. 6.
   Baste the skewers with the remaining marinade while grilling to enhance the flavors.
7. 7.
   Remove the skewers from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Chicken livers — Make sure to trim any connective tissue or membranes from the livers before marinating. This will result in a smoother texture and better flavor absorption.

Tips & Tricks

• Soaking the wooden skewers in water before grilling prevents them from burning.
• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• If you prefer a milder maple flavor, you can reduce the amount of maple syrup in the marinade.
• Serve the skewers with a side of fresh salad or grilled vegetables to balance the richness of the livers.
• If you don't have access to chicken livers, you can substitute with duck livers for a more luxurious twist.

Serving advice

Serve the Quebecois-style Grilled Chicken Liver Skewers hot off the grill as an appetizer or main course. Garnish with a sprinkle of chopped fresh herbs, such as parsley or chives, to add a pop of color and freshness.

Presentation advice

Arrange the skewers on a platter, allowing the caramelized maple glaze to shine. Serve alongside a small dish of extra maple syrup for dipping, if desired. The contrast of the golden-brown skewers against the vibrant green herbs will make for an enticing presentation.