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CHICKEN LIVER SKEWERS WITH BASIL BUTTER – DELICIOUSLY TENDER AND FLAVORFUL

By Delicious Recipes!Posted on
CHICKEN LIVER SKEWERS WITH BASIL BUTTER – DELICIOUSLY TENDER AND FLAVORFUL

CHICKEN LIVER SKEWERS WITH BASIL BUTTER – DELICIOUSLY TENDER AND FLAVORFUL

These chicken liver skewers are absolutely fabulous — so good they could rival the classic liver and onions recipe. Marinated to perfection, grilled on rosemary sticks, and served with aromatic basil butter for a gourmet touch.

🕒 Prep Time: 15 minutes + 2+ hours marinating

🍳 Cook Time: 12 minutes
🍽️ Servings: 2

Ingredients

  • 8 chicken livers (approx. 250 g)
  • 3 garlic cloves, crushed
  • ½ tsp ground cumin
  • Coarse sea salt, freshly ground black pepper, chili flakes (to taste)
  • 3 tbsp olive oil
  • 4 rosemary sprigs
  • ½ lemon (for juice)

Basil Butter:

  • 35 g unsalted butter, room temperature
  • 15 large basil leaves

Instructions

  1. Rinse chicken livers in several changes of water until clear. Drain and cover with milk; refrigerate at least 30 minutes. Drain milk, rinse again, and pat dry with paper towels. Separate lobes if desired.
  2. Season livers with sea salt, black pepper, chili flakes, cumin, crushed garlic, and olive oil. Mix well to coat evenly. Marinate in refrigerator for at least 2 hours or overnight for deeper flavor.
  3. In a mortar and pestle, crush basil leaves with a pinch of coarse salt. Add butter and mash until fully blended into a vibrant green basil butter. Wrap in plastic and refrigerate until needed. (For larger quantities, blend in a food processor.)
  4. Strip rosemary sprigs of leaves, leaving a few at the tips. Sharpen the stems to create pointed skewers. (Save removed leaves for other uses or freeze.)
  5. Thread 4 liver pieces onto each rosemary skewer. Wrap the tips of rosemary with aluminum foil to prevent burning on the grill.
  6. Heat a grill pan over high heat for about 5 minutes, then reduce to medium-low heat. Place skewers without crowding and grill for 5-6 minutes per side. Check for doneness: the inside should be pink but no blood should ooze out. Avoid overcooking to maintain creamy, pâté-like texture.
  7. Remove skewers to a platter and top with dollops of basil butter. Cover loosely with foil and let rest a few minutes. Before serving, squeeze fresh lemon juice over the skewers.
  8. Serve hot with grilled pita bread and lemon wedges.

💡 Tips

  • Milk soak mellows liver flavor and tenderizes texture.
  • Use fresh rosemary stems for a fragrant, natural skewer.
  • Basil butter adds a fresh, aromatic richness.
  • Don’t overcook liver to preserve creamy texture and delicate taste.

🎉 Perfect For

  • Gourmet appetizers or light meals
  • Flavorful offal dishes
  • Grilled dishes with herbal accents

📝 Final Thoughts

These chicken liver skewers deliver a sublime balance of tender, juicy liver and fresh herbal notes, elevated by basil butter and grilled to perfection on aromatic rosemary sticks. A dish sure to impress and satisfy.