Detailed step -by -step recipe with photo: Step 1
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Prepare all products for cooking barbecue from chicken hearts.
It is better to pour wooden skewers in advance with cold water so that they do not burn when frying, especially this will reduce the risk of burning in the oven or on the grill, in the pan, the risk of burning wood is smaller. You need to soak at least 15 minutes.
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Step 2
Rinse chicken hearts thoroughly under running cold water. Remove excess fat, blood clots, films and tubes. This is easy, but important — so the hearts will look more accurate
To make the hearts softer, you can first soak the hearts in milk for 30 minutes before pickling.
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Step 3
Put the hearts in a deep bowl. Sprinkle with salt, black pepper.
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Step 4
Peel garlic cloves. Cut the garlic into circles and add to hearts.
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Step 5
Pour soy sauce. It gives light piquancy and makes the taste more saturated. If you like more acute marining, you can add a pinch of chili or a little mustard.
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Step 6
Add sunflower oil. You can also use any other neutral vegetable oil.
If desired, add a teaspoon of vinegar — it will enhance the taste and slightly soften hearts, but not necessarily. You can add honey or ketchup to the marinade — for caramelization and light sweetness.
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Step 7
It is good to mix everything so that the marinade is distributed evenly in all hearts. Make sure that all spices and sauce cover the meat.
Cover the bowl with a lid or film and put in the refrigerator for at least 30 minutes. Better — for 1-2 hours. So the hearts will have time to absorb the aroma and become more tender. It is important not to pickle hearts for longer than 6-8 hours — the meat can become very dense.
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Step 8
Get skewers from the water and gently string the hearts on them, placing them tightly to each other.
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Step 9
Warm up the pan with a small amount of oil.
If you use a grill or grill-grinding, it is possible to do without oil at all if the anti-stick coating is good, because we used oil in the marinade.
Put barbecue on a preheated surface. Fry on each side for 3-4 minutes. Turn over carefully so that nothing moves. In total, frying will take about 10-12 minutes.
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Step 10
Check readiness: hearts should become soft, there should be no blood inside. When piercing the juice should be transparent.
Put the finished kebabs from chicken hearts on a plate. Serve hot. As a side dish will be tasty along with potatoes, rice, salad or with lavash and sauce or just in its pure form. Very tasty is served with tomato or sour cream sauce.
It is convenient to take barbecue with you on a picnic, just fry at home and warm up on charcoal or grill.
Bon appetit!
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