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Rumaki

Barbecue.Master's picture
Ingredients
  Chicken livers 1 Pound
  Bacon strip 6
  Canned whole water chestnuts 10 Ounce
For marinade
  Soy sauce 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), crushed
  Dry sherry 2 Tablespoon
  Freshly grated ginger 1 Teaspoon
  Vegetable oil 2 Tablespoon
Directions

Wash chicken livers thoroughly.
Drain on paper towel.
Trim and cut livers in half and set aside.
In a large bowl, combine marinade ingredients.
Add livers, making sure each piece is covered by the marinade.
Marinate for at least 1 hour.
Drain livers.
Reserve marinade.
Cut bacon into small pieces.
Drain water chestnuts.
Thread a water chestnut, then a chicken liver, then a piece of bacon on each skewer.
Repeat the procedure until all the ingredients are used up.
Place on barbecue grill over hot coals.
Cook, basting frequently with the marinade, 10 to 12 minutes, turning often.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Chicken
Interest: 
Gourmet

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