Serves: 4
Total Calories: 312
1. Place the liver pieces in a non-reactive bowl and mix in all the remaining ingredients. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.
2. Transfer the liver and all the marinade to a nonstick skillet and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the liver is tender and the sauce has almost evaporated, about 15 minutes. Let cool.
3. Preheat a grill to 375°F to 400°F or preheat the broiler. Thread the meat onto the skewers and grill, or broil on the top rack (about 6 inches from the heating element), turning frequently, until lightly charred on all sides, about 10 minutes. Transfer to a platter and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pan-Cooked Chicken Liver Kabaabs recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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