PERI-PERI CHICKEN LIVER KEBABS

Chicken livers are the ultimate indulgent treat, and these livers will have you licking your lips because they are hot, spicy and oh so delicious. How about kebabs on a weekend night? Preparing these peri peri chicken kebabs at home is a great way to enjoy a chilly night in, because you can even start a fire to keep warm and have a little braai with a few friends or family.

Before you begin your cooking, keep in mind that the trick with preparing chicken livers is to ensure that the moistness is retained; so that they are not too soggy but also not too dry either. If you want, you can marinate the livers or put them in hot water prior.

The recipe below serves 4-6 people

**** Preparation time: 30 minutes **** Braaing time: 10 - 15 minutes

INGREDIENTS:

*500g

*Skewers

*salt and pepper

*One teaspoon each of chilli powder, ground coriander, dried oregano and paprika

*200g of bacon rashes or caul fat *Braai sauce of your choice (a peri-peri flavour with a tangy taste will do the trick)

NB: Before you start on the chicken livers, prepare a fire with enough coals to braai the kebabs. Put a stand in the coals and keep a folding braai grid handy. Then after that you can soak 6-8 kebab skewers in hot water for at least 30 minutes. Method:

*Pat all of the chicken livers with paper towels and season with salt and pepper.

*Mix the rest of the spices and sprinkle over the livers.

*Wrap two livers at a time in bacon or caul fat. Gently skewer two “parcels” on each skewer. chicken livers, cleaned

*Put the kebabs on the grid and brush with braai sauce. Cook low over coals for 10-15 minutes or until golden brown and done.

*Remove the kebabs carefully and place them on a clean plate, preferably with a paper kitchen towel placed beneath.

**** Serve the kebabs with a side of any choice of starch, vegetables or salad.