Barbecued chicken hearts are a favourite appetiser for me and 5/6 in my family! These were prepared and grilled by Eugene. They were seasoned with sea salt, dried oregano, cracked black pepper and extra virgin olive oil before being barbecued. A squeeze of lemon juice is always a good option!
Growing up, my mum would sauté chicken hearts with olive oil, salt and pepper. She usually cooked them on a Saturday afternoon when we returned home from Saturday trading at the Prahran Market.
The chicken hearts would caramelise as they cooked – so they were sweet, salty, peppery and chewy!! I just LOVED them!
My mum made them a few years back, when we dropped in to visit my parents, and my children tried them and loved them too (well 3/4 did) and so now there’s no turning back for them either!
My mum also floured sweatbreads (thymus gland) and shallow fried them. I LOVED those too, but have yet to make them myself.
What did you get served growing up and you miss now, make now or are glad you never have to have again?
KO's Barbecued Chicken Hearts
Chicken hearts seasoned with sea salt, dried oregano, cracked black pepper and extra virgin olive oil, barbecued to perfection.
- 1 kg chicken hearts
- 1-2 tbsp extra virgin olive oil (EVOO)
- 2 tsp salt
- 2 tsp dried oregano
- 1 tsp cracked black pepper
Preparing the barbecued chicken hearts
Combine all the ingredients well in a bowl·
Thread the chicken hearts onto metal skewers·
Barbecue the skewers on medium heat, turning them regularly, until they are browned on the outside and cooked through
Serving the barbedued chicken hearts
Serve as an appetizer with a glass of ouzo!
·Metal skewers are recommended, as the metal heats up and cooks the hearts from the inside out too!
· Barbecue them well, so they have a slightly chewy consistency – undercooking them results in an unpalatable texture