Name Tunisian chicken liver kebabs


0.0/5 rating (0 votes)
  • Ready in: 4-5 minutes
  • Serves: 4
  • Complexity: medium
  • kcal: FREE on Original; 6 1/2 Sins on Green
  • Origin: African
Tunisian chicken liver kebabs


  • 567 g/1 lb 4 oz chicken livers (25 Sins on Green)
  • 1 red pepper, deseeded and cut into small chunks
  • 1 yellow pepper, deseeded and cut into small chunks
  • 4 bay leaves
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon chopped coriander leaves (optional)
  • lemon wedges, to serve
  • For the spice mixture:
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons paprika
  • 1/4 teaspoon chilli powder
  • 1 garlic clove, crushed
  • good pinch of salt

1. Rinse the chicken livers under a cold running tap and then pat dry with some kitchen paper. Remove any greenish looking bits.

2. Mix all the spice powder ingredients together in a bowl and add the chicken livers, spooning the spice powder over the top until they are well coated.

3. Thread the chicken livers, peppers and bay leaves on to 4 skewers and cook under a preheated hot grill for 4-5 minutes, turning once. If preferred, you can grill them over hot coals on a barbecue.

4. Serve the kebabs sprinkled with parsley and coriander (if using) with some lemon wedges.

Tip: Use chicken livers as a Healthy Extra and deduct 6 Sins per serving.

Add comment

Security code


Your best fast-food restaurant is