Barbecue chicken hearts – Indian marinade recipe
Servings Prep Time
4people 10 minutes
Cook Time Passive Time
5minutes 4-8hours
Servings Prep Time
4people 10 minutes
Cook Time Passive Time
5minutes 4-8hours
Ingredients
Instructions
  1. Ideally marinate the chicken hearts the day before you want to cook them. First fry the onion and garlic in a frying pan on a medium heat with a dash of sunflower oil. Once they are soft, remove from the heat
  2. For the whole spices to be at their best, toast them in a dry pan on a high heat until you start to smell their fragrant aroma, then grind them in a spice grinder or pestle and mortar
  3. Combine the cooked onions and garlic, the ginger, all the spices, the salt, the yoghurt and half the lemon juice in a large bowl. Add the chicken hearts and mix well. Cover and refrigerate for at least four hours or overnight
  4. First job on the day is to wash the chicken hearts. Give them a rinse under the cold tap to wash off any blood
  5. Get the barbecue going, with the coals in one area for high heat direct grilling
  6. Next job is to skewer the hearts. Make sure they are equally spread out so they will cook evenly. Now they are ready for the barbecue
  7. Wait until the coals are glowing white. You want a very high heat to caramelise the outside of the hearts as the inside cooks to pink perfection. I like the smokey flavour charcoal provides but you could also cook them on a gas barbecue or in a very hot pan on the stove
  8. After a couple of minutes on each side, the hearts should be cooked through. Set them aside somewhere warm to rest for a few minutes
  9. Squeeze the rest of the lemon juice and tear the coriander over the skewers and enjoy!
Recipe Notes

Did you enjoy this recipe? Have you got any other chicken heart recipe ideas? Let me know in the comments below!