Chicken Liver Skewers Food

CHICKEN LIVER AND BACON SKEWERS

Steps:

• 1. Heat 1" vegetable oil in large skillet to a medium/medium high heat. Mix flour and essence together in a pie plate. Skewer bacon and liver pieces alternately, entwining the bacon with the liver (So if you're looking at the side of the skewer, the bacon is in an "S" shape with liver in the curves. I hope this makes sense) Then dredge the skewer in flour mixture...Place skewer in hot oil 3-4 minutes on each side, let drain on paper towel, sprinkle with salt and serve.
• 2. Essence ... this is Emeril Lagasse's "Emeril's Essence" recipe, a seasoning you can use for so many things...really good on a pork tenderloin! 2 Tablespoons Garlic Powder 1 Tablespoon Onion Powder 2 Tablespoons salt 2 Tablespoons paprika 1 Tablespoon pepper 1 Tablespoon oregano 1 Tablespoon thyme Mix together and store in air tight container/ shaker bottle.

CHICKEN LIVER AND BACON SKEWERS

Steps:

• 1. Heat buttery Crisco or vegetable oil in a large electric skillet ,about an inch deep, using medium/high heat.(best on the grill, less grease more crunch). Mix flour, seasoned salt,garlic powder,pepper and brown sugar. together in a shallow pie pan.
• 2. Skewer bacon wrapped liver pieces onto thin skewers or on individual wooden toothpicks. Dredge the skewer in flour mixture and place skewers in hot oil for 3 to 4 minutes on each side, to get crispy. Drain on paper towel, sprinkle with salt or cinnamon sugar ,if desired and serve..(I like the cinnamon sugar sprinkled over top.

CHICKEN & LEMON SKEWERS

Steps:

• Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).
• When you're ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.
• Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.

SPICY CUMIN CHICKEN HEART SKEWERS

Steps:

• To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
• Smash the green onions and ginger with clean hands to release their flavors.
• Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
• Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
• To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
• Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
• Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
• Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
• Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn't drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.

STICKY CHICKEN & CHORIZO SKEWERS

Steps:

• Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
• To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
• Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
• Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
• With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.