The chicken livers are marinated in a blend of yogurt and spices, then quickly grilled to perfection, a combination of the rich, spicy flavors of Indian tandoori with the robust tastes of South African cuisine to create a dish that is both comforting and exotic.
Ingredients
Instructions
In a bowl, combine the yogurt, tandoori masala, turmeric, cumin, coriander, paprika, garlic, ginger, lemon juice, and salt to create the marinade.
Add the chicken livers to the marinade and ensure they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill or broiler to high heat.
Thread the marinated livers onto skewers, leaving a small space between each piece.
Grill the livers for 2-3 minutes on each side, or until they are cooked through but still tender.
Remove from the grill and let rest for a few minutes.
Drizzle with vegetable oil and garnish with fresh coriander.
Serve with lemon wedges and a side of flatbread or over a bed of rice.
Notes
Serve the tandoori chicken livers with a side of cucumber raita to balance the spices, and a fresh green salad. For a more substantial meal, accompany with naan bread or basmati rice.
Variations
For a smokier flavor, add a touch of liquid smoke to the marinade.
Incorporate a sweet element by adding a spoonful of apricot jam or mango chutney to the marinade.
For an extra kick, sprinkle finished livers with peri-peri spice mix before serving.
Source
Food in Africa