Spiced Chicken Livers Peru-Style
|Chicken livers||500 Gram|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Dried red chili||1 Small, seeded and finely chopped|
|Powdered cumin||1 Teaspoon|
|Ground black pepper||To Taste|
|Ground coriander||1 Teaspoon|
|Reserved marinade||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
Pick over chicken livers, removing any membranes or discolored bits, and cut each in half.
Combine marinade ingredients in a glass or pottery bowl, add livers, cover and chill for 2-3 hours.
Remove livers, reserving marinade, and thread 4-5 pieces on small, presoaked bamboo skewers.
Mix 1/4 cup of marinade with other sauce ingredients.
Grill livers under a hot grill for 5-6 minutes, turning often and brushing with the sauce.
They should be crusty brown outside and still a little pink inside.