Greek · Dinner
Grilled Chicken Livers
Chicken livers threaded onto skewers and grilled over direct heat until charred outside and just pink at the centre, finished with olive oil, lemon juice and dried oregano in the Greek psarotaverna style. Served with fresh parsley and a lemon wedge for squeezing.
$4
10 minsPrep
9 minsCook
19 minsTotal
EasyLevel
Nutrition per serving
325Calories
30.2gProtein
20.8gFat
2.8gCarbs
0.4gSugar
0.3gFiber
632mgSodium
762mgChol
4.8gSat Fat
410mgPotassium
25mgCalcium
13.5mgIron
19.8mcgVitamin B12
12.2mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Trim chicken livers of sinew, halve larger lobes, and pat dry. Thread onto skewers and season with salt.
2
Marinate
Toss skewered livers with olive oil, lemon juice and oregano; let sit 15 minutes.
3
Grill
Cook over direct high heat for 4–5 minutes per side until charred outside and just firm with faint pink centre.
4
Plate
Slide livers onto a plate, scatter parsley over top, and serve with lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken livers
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 2 tbsp2 tbsp lemon juice, plus a wedge for serving
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp parsley
- 1/2 tsp1/2 tsp salt
