Chicken hearts in the oven on skewers - delicious and unusual dish. If you show minimal imagination, you can make real kebabs from chicken hearts. And - organize a Saturday picnic right at home, with minimal effort and time.
- calorie content of the dish per 100 g - 220 kcal;
- cooking time - 50 minutes.
To cook shish kebab in the oven from chicken hearts, we will need the following products (based on 0.5 kg of meat):
- 3-4 tablespoons soy sauce;
- 2 tablespoons of tomato paste;
- the same amount of odorless vegetable oil;
- spices for meat - at your discretion (you can take just black pepper, or you can add suneli hops, a mixture of Provençal herbs and other spices for lovers of refined tastes).
Chicken hearts in the oven on skewers - step-by-step recipe
The cooking recipe is quite simple, but the finished kebabs look very interesting - they are no less tasty than those made from regular meat. And most importantly, this is an excellent option for those who are on a diet. After all, sometimes you still want to treat yourself to something like that!
Step 1: preparing the marinade
Any kebab begins with a marinade, and our case is no exception. Mix in a small bowl tomato paste, soy sauce and all spices. Please note that you don't need any salt - it's already in the soy sauce, so don't over-salt it! The mixture must be mixed thoroughly.
While the marinade is infusing, it's time to start working on the chicken hearts. First, the hearts must be thoroughly washed in a colander, and then the vessels, fat and films must be cut off. This work is easy and will not take much time.
Step 2: how to marinate hearts for barbecue
Place the offal into the marinade and carefully roll it in the mixture. This tender meat will marinate for no more than half an hour - and certainly in the refrigerator. And during this time you can set the table, and then turn on the oven at 200 o C.
Step 3: how to cook hearts on skewers in the oven
We put hearts on skewers - you can choose regular ones wooden sticks. Line a baking sheet with foil or parchment (baking paper) and place the prepared hearts.
This dish takes no more than 25 minutes to cook in the oven.
During the same time, you can fry the French fries and serve. Well, for those who support a healthy diet, we recommend making a light vegetable salad from tomatoes, bell pepper, cucumbers and red salad onions.
In the best traditions, we serve this kebab with lettuce and green onions. Can be served with ketchup or soy sauce. And some will probably like it with sour cream, mayonnaise and other additions.
Chicken heart shish kebab: marinade options
Chicken heart skewers on skewers in the oven are prepared using the same technology - marinate the meat and bake for 20-25 minutes at a temperature no higher than +220 o C. But the marinade can be very different.
Perhaps this is a matter not only of taste, but also culinary traditions. In general, the marinating mixture must certainly include salt, pepper and spices that are suitable for meat. But how to soften the hearts? What should you use for this?
Marinade with honey, onion and vinegar
- 1 medium onion is passed through a meat grinder or chopped very finely (you need to get onion cake and juice);
- honey – 2 tablespoons;
- table vinegar - half a dessert spoon;
- soy sauce - 3 large spoons (no salt needed).
Honey mustard marinade
This option has a very piquant taste:
- honey a tablespoon;
- mustard 2 tablespoons (the pungent taste disappears as it is cooked);
- a few drops of fresh lemon juice;
- salt, pepper, spices - to taste.
Marinade with beer
You can also marinate skewers of chicken hearts in the oven on skewers with this mixture:
- light beer - half a glass;
- vinegar - half a tablespoon;
- onion juice from 1 medium head.
Chicken heart skewers - a flavorful, unusual dish Here's what they are interesting recipes kebab of chicken hearts, which is cooked in the oven on skewers. Beginning housewives can also prepare them, because with the photos presented above it is much easier to do.
Let's cook barbecue and have our own little picnic! Bon appetit!
Chicken heart shashlik is a real delicacy. If you haven't tried it yet, it's time to fix it! In addition, chicken heart shish kebab is dietary dish and is suitable for proper nutrition.
But there is also a nuance. The hearts are quite tough. Therefore, firstly, the marinade must be correct. And, secondly, under no circumstances should they be left on the grill. If you follow these simple rules, the kebab will turn out simply bomb!
Ingredients:
- Chicken hearts - 1 kg.
- Onion - 2-3 onions
- Soy sauce - 100 ml.
- Mustard - 2 tbsp.
- Lemon - 1 pc.
Preparation:
It is better to use chilled hearts, but frozen ones will also work. Let them thaw. Then rinse well under running water.
Cut off excess fat and blood vessels with a sharp knife. Then rinse all the hearts a few more times to remove any blood clots. It is very convenient to rinse them in a colander or sieve.
Prepare the marinade. First, dilute the mustard in a small amount of sauce. This way the mustard will dissolve and there will be no lumps left.
Then add the rest of the sauce and squeeze the juice of one lemon. Stir everything well.
Marinate the hearts in the resulting sauce.
Add the onion, cut into rings, and refrigerate for at least 4 hours. After this time, you will even feel to the touch that the meat has become completely soft.
Thread the finished hearts lengthwise onto skewers quite tightly.
Cook over coals like a regular shish kebab. As soon as the hearts turn brown, they are ready.
It takes much less time to prepare shish kebab from chicken hearts, since the pieces are very small. Be careful and don't let them burn!
Fry chicken heart skewers over moderate coals for 20 minutes.
How to fry shish kebab from chicken hearts
Products
Chicken hearts - 1.3 kilograms
Onions - 4 heads
Garlic - 1 clove
Olive oil - 50 milliliters
Pepper, salt - to taste
How to fry shish kebab from chicken hearts
1. Chop the onion.
2. Peel the garlic, crush it with a mortar or in a garlic press until it becomes a paste.
3. Rinse the chicken hearts, remove films, blood clots, large vessels and rinse again.
4. Add onion, olive oil, garlic to the chicken hearts, salt and pepper, mix.
5. Place the marinade with chicken hearts in the refrigerator for 1-2 hours.
6. Place seven chicken hearts on each skewer.
7. Keep the kebab on the coals, frying on both sides.
8. Remove the finished chicken hearts from the skewers and transfer to a cup.
Marinades for 1 kilogram of chicken hearts
Soy marinade. Soy sauce, oil - 50 milliliters each, 3 cloves of garlic, a couple of tablespoons of dried paprika, dill, salt, pepper and basil - half a teaspoon each: marinate for 30 minutes, fry for 25-30 minutes.
Beer marinade. Beer and sparkling mineral water - 200 milliliters each, 4 onions, 2 tablespoons of mustard, squeezed juice of one lemon, salt and pepper to taste: marinate in the refrigerator for two hours, fry for 20 minutes.
Marinade with mayonnaise. 350 milliliters of mayonnaise, 1/3 cup mustard, 5 onions, Provençal herbs, salt and pepper - to taste: marinate for 60 minutes, fry for 30 minutes.
Tomato marinade. Tomato paste and oil - 50 milliliters each, Provençal herbs, salt, pepper to taste: marinate for 60 minutes, fry for 25-30 minutes.
The cost of products for preparing kebabs from chicken hearts is 292 rubles. (average for Moscow as of June 2016)
If you are looking for something to diversify your menu, then chicken hearts will be a good “ace in the hole”. They are not only tasty, but also healthy. If we talk about BJU, the picture will be like this. 100 g of product contains: proteins – 15.8 g; fat – 10.8 g; carbohydrates – 0.8 g.
Regarding the vitamin and mineral composition, this is a real pantry:
- B vitamins are represented by almost the entire ensemble. They provide regulation of metabolism. And therefore, the production of hormones and enzymes will be at the level;
- vitamin A – youth and health. Beauty of skin and hair, vision, bone condition, immunity;
- a nicotinic acid . It prevents the development of dermatological diseases, improves blood composition, regulates energy metabolism;
- potassium – our heart and nerves;
- phosphorus – bones and connective tissue;
- iron, copper, magnesium, zinc - increase hemoglobin, improve blood quality, oxygen metabolism.
Based on all of the above, we immediately include it in the diet.
Basic cooking rules
You'll most often find offal in East Asian cuisines. For example, in China there is a belief that many types of organ meats provide certain health benefits.
Chicken hearts are considered a delicacy. They can be fried, stewed, or barbecued. But first you need to marinate it well.
Fresh chicken hearts do not have a strong or distinct flavor. These are tender pieces with amazing delicate taste red meat. When quickly fried over a fire, they become crispy on the outside and soft on the inside.
Calorie content is about 160 kcal per 100 g. But this is two times less than everyone’s favorite diet muesli!
I'll give you some tips on how to prepare this delicacy. If you don’t have time at all, marinate the hearts at least 30 minutes before cooking. Ideally, of course, leave them in the refrigerator overnight.
If using wooden skewers, soak them in water for 30 minutes. This way they won't burn. And if you are preparing homemade kebab, remove the hearts from the refrigerator 1-1.5 hours before frying. This way they won't be raw inside.
And now some recipes with photos :)
On skewers with soy sauce
In my opinion, this is a winning option. This dish will look very interesting both on the dinner table and on the holiday table. And marinating with soy sauce will add juiciness and some piquancy to the dish.
What will you need:
- half a kilo of chicken hearts;
- 3-4 tbsp. l. soy sauce;
- 2 tbsp. tomato paste or sauce;
- 2 cloves of garlic (you can use dry);
- a pinch of ginger powder.
We remove the aorta and wash it of blood. There is no need to cut off the fat; it will melt in the frying pan. Marinate the prepared hearts with spices and leave for an hour and a half.
We wet the skewers in water so they don't burn. Thread the marinated hearts tightly. Place in a dry frying pan and fry with the lid closed. You need to turn it several times during cooking. To make the dish juicy and rich, baste with the remaining marinade during cooking.
That's the whole secret. It turns out very aromatic and tasty. By the way, an excellent recipe for followers of the Dukan diet.
Japanese-style marinade on skewers
It's a type of yakitori where different pieces of chicken are skewered and grilled. This option is also suitable for a barbecue. For 30 pieces of chicken hearts you will need the following ingredients:
- 1 tsp soy sauce
- 1 tsp grated ginger
- 1 tsp pureed garlic
- 2 tsp Sahara
- 3 tsp rice wine (or replace 2 tsp dry wine + 1 tsp sugar)
Mix soy sauce, grated ginger and garlic, sugar, wine. Toss the chicken hearts into the marinade. Keep them in this sauce for 2 hours or overnight in the refrigerator.
Then thread onto skewers. Cook on high for a few minutes on each side. Baste with marinade while cooking. Serve immediately and enjoy the deliciousness.
Brazilian shish kebab recipe
This dish is very popular in Brazil. It is prepared both on the street and in expensive restaurants. A marinade based on lemon and garlic gives the kebab a special flavor. While maintaining the soft texture of the meat on the inside and crispy crust on the outside.
For 400-500 g of chicken hearts you will need:
- 1 PC. shallots;
- 1 lemon;
- 2 cloves of garlic;
- 1/3 cup olive oil;
- salt and pepper to taste.
Before cooking, soak the skewers for half an hour. Prepare the marinade: chop the shallots and garlic. Squeeze the juice out of the lemon, you can leave the seeds. Mix all ingredients in a bowl.
Rinse chicken hearts under cold water, drain them in a colander and put them in a bag. Pour the marinade over the meat and place in the refrigerator for at least 30 minutes. For the night - ideal, because the longer, the more aroma.
Thread the hearts onto skewers. Fry over medium heat for 2-3 minutes on each side. If you overcook them, they won't be chewy enough.
How to cook chicken hearts in the oven
Baked chicken hearts are always delicious. I suggest you try this cooking option. We will need:
- 300 g chicken hearts;
- 1 medium onion;
- a tablespoon of barbecue seasoning;
- 2-3 tbsp. l. soy sauce (you can add more if necessary);
- salt + pepper to taste;
- 1 tsp grain mustard.
We clean the hearts from films and vessels, rinse and place in a colander to drain excess moisture. Either cut the onion into small cubes or grate it. Marinate the hearts with spices, sauce, mustard and onions. Mix and let it “make friends” for a couple of hours.
Wet the skewers with water - this will prevent them from burning during cooking. We tightly put hearts on them.
Lightly grease the baking sheet with unscented vegetable oil. Place our kebab and turn on the oven for 30-40 minutes. During cooking, you need to turn the skewers a couple of times. 10 minutes before the end of baking, pour over the remaining marinade to make the dish juicy.
The aroma spreads throughout the house, causing a beastly appetite among household members. Believe me, it takes longer to prepare than it takes to absorb. And with what appetite!
In the same way, you can marinate hearts for cooking on the grill or over a fire. Soaked in smoke, with a golden crust, served with a salad of fresh vegetables - what could be better :)
Chicken hearts in batter
Another option for lovers of unusual preparation of commonplace products. These hearts are selling like hot cakes in the cold. All you need is a little creativity and a little time.
For half a kilo of chicken hearts, prepare:
- 2 chicken eggs;
- a tablespoon of mayonnaise;
- 50 g of highly carbonated mineral water;
- 3-4 tbsp. l. flour;
- salt and spices - to taste.
Let’s begin to cast a spell :) We cut the hearts according to the standard, cut them in the form of an open book and lightly beat them. Season with salt and spices, let marinate a little.
Meanwhile, prepare the batter. To do this, take a fairly deep container (plate, bowl). Break the eggs and add mayonnaise to them. Beat until smooth.
Now add to this mixture mineral water, add salt and spices to taste. Mix everything thoroughly again. Gradually add flour and whisk until there are no lumps. The consistency should be like sour cream.
Place a frying pan on the fire, pour in vegetable oil and heat it up. Dip the hearts in the batter, place them in a frying pan, and reduce the heat. You need to fry on each side until an appetizing golden brown crust appears.
It turns out to be simply delicious. The crust is crispy, the hearts are tender and juicy. They are best served with boiled potatoes and fresh vegetable salad. If, of course, your hearts “survive” to be served.
Chicken hearts in sour cream are quick and tasty
And finally, an option that will appeal to all working women. It's incredibly simple, fast and very tasty. We cook in a slow cooker, which a priori provides for minimal intervention in the process.
Chicken hearts in sour cream with vegetables will be a salvation if you have unexpected guests. After all, they take no more than an hour to prepare.
You need:
- 1 kg chicken hearts;
- 2 large onions;
- 1 large carrot;
- 4 tbsp sour cream;
- 100 g chicken broth (if you don’t have it, you can just add water);
- turmeric, salt, pepper - to taste.
Let's start cooking. We traditionally cleanse our hearts of all unnecessary things. We cut it, making a “book”. Chop the onion into half rings, grate the carrots on a coarse grater or cut into strips.
Set the slow cooker in the “frying” mode for 25 minutes. Pour in odorless vegetable oil and let it heat up. Throw in the hearts and start frying with the lid open. The liquid should evaporate as much as possible.
After about 15 minutes, add the vegetables. Fry for another 5 minutes, stirring occasionally. Set the “quenching” mode for 40 minutes. Add sour cream, salt and spices to taste. Add broth or water. Stir, close the lid and start the process. As soon as the signal sounds, set the table. Everyone who attends the meal will be completely delighted.
Marinated chicken gizzards are no less tasty. You can cook them both in the oven and in a slow cooker.
I really hope that my recipes will help you, dear housewives, diversify your menu. Don't forget to subscribe to blog updates and share your impressions of the dishes you prepare. Maybe someone else has something interesting about this - don’t be greedy, tell your friends!
Calories: Not specified
Cooking time: Not indicated
Chicken heart skewers in the oven on skewers turn out rosy and aromatic. A recipe with a photo will help you prepare them on any day - a holiday or for a simple family dinner. An inexpensive alternative to traditional kebabs or baked meat. This recipe uses a very tasty tomato and onion marinade, which can be used to cook both chicken and pork. Be sure to try it, you won’t regret it!
Ingredients:
- chicken hearts – 500 g;
- onion– 150 g;
- tomato paste or ketchup – 4 tbsp. l.;
- sugar (as needed) – 1 tsp;
- vegetable oil – 2-3 tbsp. l.;
- spices - to taste;
- salt – 1/2 tsp. (taste).
How to cook with photos step by step
1. The preparation of this original snack must begin with the preparation of the main ingredient. If you use frozen chicken hearts, they must be thawed. Moreover, the slower the better. If you are going to cook kebabs for dinner, in the morning or even in the evening, transfer the frozen product to the main compartment of the refrigerator, not forgetting to place a bowl or flat tray into which the liquid from the kebabs will drain. Or defrost chicken hearts in cold water. After 40-60 minutes they can be cooked further. Simply wash the cooled product. Cut off the remaining vessels and remove the thin transparent film from each heart. This is perhaps the longest and most unpleasant step of the recipe. Next it will be easier and more interesting. Rinse the processed hearts again and place in a colander to drain all the water. 
2. For our snack kebabs, I suggest preparing an original aromatic marinade from large quantity onion and tomato. Peel several medium-sized onions and cut into thin half-rings or rings. In principle, the shape of the cut does not matter. It is important that the onions release juice during marinating, which will give the kebabs an incomparable taste. Add onions to the hearts.
By the way, another of my favorite offal dishes is, if necessary, try to cook it according to our recipe.
3. Prepare the tomato component of the marinade. I used tomato paste as a base. As you know, it has a concentrated sour taste, so I softened it a little with granulated sugar. If you use ketchup, there is no need to add granulated sugar. You also need to add spices to the tomato paste - black ground pepper, Provençal herbs, dried garlic, basil, thyme and other aromatics to your taste. If you use ketchup, then you don’t need to add spices; there are already plenty of them in it. Add odorless vegetable oil to the tomato. 
4. Stir until smooth and add to the rest of the kebabs ingredients - chicken hearts and onions. 
5. Mix everything with your hands and remember a little so that the juice comes out of the onion. Leave to marinate at room temperature for about an hour. 
6. Then place the hearts lengthwise or crosswise on wooden skewers. To prevent the skewers from getting burned when cooking kebabs in the oven, you can soak them in cold water for several hours. Line a baking sheet or rectangular baking dish with parchment paper or foil. Add the onions left after marinating the chicken hearts, and place the kebabs themselves on top. Place in an oven preheated to 180 degrees. Cook kebabs for 15 minutes and then check for doneness. When cut, completely clear juice should be released from the hearts, without any admixture of blood. If the dish is not ready, return it to the oven, but be careful not to dry it out. 
Serve along with golden onions as a hot appetizer. 
And for dessert, I suggest you prepare it, you can look at it on our website right now.
Bon appetit!