Grilled Chicken Liver Skewers with Sri Lankan Twist

Ingredients

In this Sri Lankan adaptation, we replace the traditional Japanese yakitori sauce with a marinade made from Sri Lankan curry powder, turmeric, ginger, garlic, and lime juice. This gives the dish a distinct Sri Lankan flavor profile, with a hint of spiciness and tanginess. Additionally, we use traditional Sri Lankan grilling techniques to achieve a smoky char on the skewers. We alse have the original recipe for Sunagimo yakitori, so you can check it out.

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 2 tablespoons Sri Lankan curry powder 2 tablespoons Sri Lankan curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 3 cloves garlic, minced 3 cloves garlic, minced
• Juice of 1 lime Juice of 1 lime
• 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, 4g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the Sri Lankan curry powder, turmeric powder, grated ginger, minced garlic, lime juice, and salt.
2. 2.
   Add the chicken livers to the marinade and mix well to ensure they are coated evenly. Allow the livers to marinate for at least 1 hour, or overnight for a more intense flavor.
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 4-5 minutes per side, or until the livers are cooked through and slightly charred.
6. 6.
   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 excess fat or connective tissue from the livers before marinating them. This will help improve the texture and prevent any unpleasant flavors.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of Sri Lankan curry powder in the marinade.
• Soaking the wooden skewers in water before grilling helps prevent them from burning.
• Serve the skewers with a side of Sri Lankan coconut sambal for an extra burst of flavor.
• If you don't have access to a grill, you can also cook the skewers on a stovetop grill pan or under the broiler in your oven.
• For a complete Sri Lankan meal, serve the skewers with steamed rice, dhal curry, and a fresh cucumber salad.

Serving advice

Serve the Sri Lankan spiced chicken liver satay skewers hot off the grill. Garnish with freshly chopped cilantro and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the skewers on a platter, placing a small bowl of Sri Lankan coconut sambal in the center for dipping. Sprinkle some toasted coconut flakes over the skewers for an attractive presentation.