Chicken hearts on skewers

Category: Culinary recipes
Chicken hearts on skewers

Ingredients

Hearts 300 g
Salt
Mustard
Herbs
Dry adjika

Cooking method

  • All this stood in the refrigerator for 2-3 hours.
  • Then she strung the hearts on skewers and put them on the frying pan, covered them with a lid, then after 5 minutes turned the skewers over to another barrels, then after 5 minutes she turned them over again, well, I probably did it again 4 times.

Note

I found the recipe here 🔗 , he immediately interested me, because we love hearts, but how to cook them in an interesting way, that is the question. I did ovsky chops, I liked it very much, and so I decided to try it on skewers. I liked the idea itself, because I immediately remembered Crimea, we bought rapana and mussels on skewers. I decided not to do a lot, otherwise they will suddenly not be fried or they will be tough. But everything worked out !!! And at the same time very tasty and fast
My recipe is different from the original, I am writing as I did.

My daughter was so happy she purred when she gnawed the sticks

Photo Hairpin

Elenka
Suslya , tell me, did you fry hearts in butter?
Suslya
Yes, on sunflower, poured quite a bit.
Elenka
Thanks for the answer! Excellent kebabs!
Seductive, I want to try ...
Probably not tough after pickling?
Suslya
Soft, soft, I did not expect
Nata333
Suslya, you will have to try to make it in your marinade. And then, in our version, the hearts were pickled with vinegar (my husband really likes it, but me).
But there the design was different: the heart was cut as for chops, and an olive or its half was inserted into it, but then it was whole barrel outside, covered with the edges of the heart and was chopped off with a skewer / toothpick. This will look more impressive. The rest is according to the instructions
Ernimel
Thanks for the idea, I was just thinking of something else to come up with with hearts!

I also love them very, very much, but usually I just stewed them with sour cream and herbs. It never occurred to marinate them, although there are even Brownian vacuum containers, and I often have different meats in them. I will definitely try!
Nata333
Here I made them. Only in vain I probably added mayonnaise there, it became grains.
Our standard decoration with half an olive
Chicken hearts on skewers
Hairpin
And cool on skewers! I like it. Marinated in sour cream + mustard powder + soy sauce + whatever came to hand:

Chicken hearts on skewers
Bagel
I marinate in soy sauce with honey and chili
Hairpin
I’m still thinking, but how to make them softer? What to add to the marinade? Kiwi? Vinegar? Lemon?
Qween
Hairpin, sorry Please .
Yesterday, when I looked at the photo of your hearts, I immediately thought that they were harsh, and you probably love that.
You dried them out, that's for sure.

Well, kiwi, this is the winner among softeners, if you want even softer. Just don't overdo the main thing.
Hairpin
Queenie, and at what temperature to do them? If I do it longer, but by 170, will they be softer?
Qween
Did you make them in the airfryer or in the oven?
lenok2_zp
On May 1st I marinated turkey hearts, there were a kilo of hearts, a little mayonnaise, a little soy sauce, a little kiwi, spices, fried on casseroles, the people were very happy, delicious and tender, the night was pickled
artisan
AND I!!! AND I!!! They did it in the summer at the dacha! on the grill! Very, very tasty! But the kilogram seemed to us not enough ...

Tanya, thank you !!!!
sweeta
The recipe is very original and really tasty ... Last night we ate a portion with a bang ... Next time I'll try to string pieces of vegetables or pineapples between hearts ... I think it will be delicious too ...
artisan
Well, Tanya, I took a photo!

Chicken hearts on skewers

(I fry, so that they were a little fried, well, we all love so much)

Thank you for the idea !!!
Crochet
Quote: Qween

Well, kiwi, this is the winner among softeners, if you want even softer. Just don't overdo the main thing.
Qweenchik
And in order not to overdo it, about how much kiwi you need to take, let's say 1 kg. hearts?
Crochet
Girls, I still have a question here ... I always cut the hearts in half before cooking, but not completely and clean / wash them from the inside, well, to get rid of capillaries and blood. I looked, in the photo, almost all hearts are whole, but how then to get rid of the "heart entrails"?
artisan
Crochet, and I always cut them. And the first time, when I did it on skewers, I also made an incision, washed it well. And then just sooo good and a lot of mine, squeezing each heart in water. All blood clots are flushed out perfectly.
Crochet
artisan
Yeah, I also do. Now I have already strung on skewers (pickled in kiwi puree + spices for chicken), something turned out so many of them, no matter how my husband went crazy with joy, because I did it according to his special order, no one else has hearts eats ... no, not so ... my mother still eats, but exclusively boiled ... so whatever one may say, but the husband will have to take the rap ...
AnnGlamour
Oh, what a delicious treat!
I feel that I'm next in line with a photo report about hearts on skewers.
My husband will bring a marinator tomorrow, so I'll try the hearts.

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