Barbecued Chicken Livers

  • 1 ½ teaspoons black peppercorns
  • 1 tablespoon finely chopped cilantro roots (subst. stems)
  • 6 Thai garlic cloves or equivalent qty
  • 1 pinch (generous)  of asafoetida
  • 1 tsp sugar
  • ½  teaspoon kosher or sea salt
  • 450 gm (1 lb) chicken livers, trimmed
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons soy sauce
  1. In a mortar, coarsely crush the peppercorns. Add the cilantro roots, garlic clove, asafoetida, sugar, salt and pound to a paste. Transfer the paste into a large porcelain, glass or copper bowl. Stir in the fish sauce and soy sauce . Add the chicken livers and coat. Cover and refrigerate for 30 minutes minimum.
  2. Thread the chicken livers onto pre-soaked bamboo or whatever skewers, leaving a bit of space between them.
  3. Grill the livers over moderate heat (preferably charcoal grilled with a few smoky leaves to enhance flavour), turning once, until cooked externally and still slightly pink inside, about 4 minutes.
  4. Stack on a serving plate.