Before preparing the shish kebab chicken hearts, they need to be marinated. To do this you need to combine in one container tomato paste, olive oil, dry herbs, salt and pepper. Salt can be replaced with soy sauce. Extra Virgin oil is best for marinade. For aroma, you can use a mixture of Provencal herbs or choose and compose a “bouquet” to your liking. Dried basil, sage, ground coriander, celery, and thyme are perfect for barbecue.
All components of the marinade sauce must be mixed well.
The prepared and washed hearts must be transferred to a bowl with the sauce and mixed.
To marinate, close the workpiece cling film or cover and place in the refrigerator for at least 30 minutes. At the same time, the chicken hearts need to be stirred every 10 minutes so that they are evenly saturated with the sauce. Ideally, offal for barbecue should be marinated for 3-4 hours, shaking the container every hour. The marinated offal should be threaded onto prepared skewers. On average, 7-8 hearts fit on one skewer. If desired, they can be alternated with pieces of vegetables: tomatoes, carrots, peppers, onions.
Cover the baking sheet with food foil or baking paper. Place skewers on it.
The shashlik must be baked under the grill at a temperature of 200 degrees for 20 minutes. Once during this time, the skewers with hearts should be turned over and poured over the resulting liquid. The finished chicken heart shish kebab should be served hot in the oven.
Recipe for making kebabs of chicken hearts on skewers in the oven. To prepare kebabs from chicken hearts, it is not necessary to light a barbecue; they can also be baked in the oven; they taste just as good as those cooked over a fire. Since chicken hearts are a fairly tough by-product, they must first be marinated for several hours in any marinade (tomato, sour cream, mayonnaise, mustard, etc.) and then baked in the oven or on the grill. Our marinade for kebabs is prepared on the basis soy sauce and balsamic vinegar, which can be successfully replaced with any red wine.
Required Products:
500 – 600 g chicken hearts;
5 – 6 tbsp. spoons of soy sauce;
1 teaspoon honey;
2 – 3 tbsp. spoons of balsamic vinegar;
1 tbsp. spoon of vegetable oil;
1 clove of garlic;
A pinch of salt + a pinch of ground black pepper.
How to cook shish kebab in the oven:
If you use frozen hearts to cook barbecue, you need to defrost them at room temperature. Rinse the offal in clean water and dry with a paper towel.
Then, at the base of each heart, cut off all the vessels and fatty parts with a sharp knife.
Fill the prepared hearts clean water and rinse them thoroughly. There are definitely some blood clots inside each heart, you need to try to wash them out.
Prepare the marinade. To prepare the marinade, you can use any vegetable oil(olive, sesame). The choice of honey is also up to your taste. You don’t have to add salt to this marinade, since it contains soy sauce, but there isn’t much of it at all and this kebab turns out lightly salted. Therefore, if you want to taste the salt, you can add another pinch of plain salt.
Ground pepper is added for spiciness to taste, but do not overuse it. If you don't have balsamic vinegar on hand, you can easily replace it with any red wine or fruit (apple) vinegar. A minced garlic clove adds a subtle flavor.
Place all the ingredients for the marinade in a separate cup and stir.
Place the chicken hearts so that they are immersed in the marinade, press down on top with a small saucer. Cover the cup with cling film and refrigerate for 4 to 6 hours. If you plan to cook kebabs over an open fire, it is advisable to leave them to marinate overnight.
Preheat the oven to 180 degrees. Prepare a small baking tray and cover it with foil first.
Place the skewers on the prepared baking sheet and place in the preheated oven for 20 - 25 minutes. Bake the kebabs until an appetizing golden brown color appears.
Serve the finished kebabs with any fresh herbs.
Chicken hearts are an affordable by-product, the dishes from which are tender and satisfying. They have a relatively neutral flavor and a slightly dense texture that perfectly absorbs all the flavors and aromas you pair them with. At making the right choice components you will get a real masterpiece! No worse than the delicious duck liver pate...
Features of cooking chicken hearts
The byproduct is absolutely not demanding regarding the type of heat treatment. It can be fried and boiled, stewed and grilled. Quite original and in an interesting way cooking is chicken kebab on skewers in the oven. There is practically no way to spoil it; the main thing is to properly prepare the hearts in advance and not overcook them on the fire. Here are some more tips.
- Shish kebab on skewers of chicken hearts can be prepared from chilled or frozen offal. This will not affect the taste in any way.
- Hearts should only be defrosted in the refrigerator., on the bottom warmest shelf.
- Before cooking, offal must be cleaned of films, blood clots, and large vessels. Fortunately, this is done very simply, and the film is removed in one motion. Then rinse the hearts, let the water drain and dry well.
- Chicken kebab on skewers in the oven will be less calorie than cooked in a frying pan. Therefore, if you are watching your diet, give preference to baked dishes. By the way, there are very few calories in this product. One serving contains about 160 kcal. Nice, tasty and dietary!
- Pre-marinate the hearts for shish kebab in the oven on skewers. The recipe may include different ingredients, but the marinating period is approximately the same for all dishes. To saturate the meat with flavor, you need to keep it in the marinade for a couple of hours.
- Choose wooden skewers for shish kebab. Most often they are made from birch wood. It is completely safe and does not release toxins when baked or fried. Skewers are available with round and flat profiles. The latter are more convenient, since the meat on them will not scroll on its own. Before cooking, soak the skewers in cold water for 30 minutes so that they do not burn.
Cooking shashlik from hearts in nature
When the summer season is very close, the soul is in search of new delicious recipes for picnics. And shashlik of chicken hearts on the grill is what you need! So for him you will need:
- hearts - 1 kg;
- onion - 2 large heads;
- lemon or pomegranate - 1 pc.;
- ready mustard - a tablespoon;
- light beer - glass;
- carbonated mineral water - a glass;
- salt and pepper.
Preparation
- Place the prepared hearts in a deep enamel pan.
- Finely chop the onion and add to the hearts. Squeeze the juice from the lemon (or pomegranate), pour it in, and add the rest of the ingredients to the saucepan.
- After 1.5-2 hours, start cooking: thread the offal onto skewers and quickly fry on the grill until the crust turns golden. Serve hot with greens!
Let's cook delicious kebabs at home!
For cooking, you can use the method that you prefer over others. In each case, the result will be delicious!
Shish kebab of chicken hearts in the air fryer
You will need:
- hearts - 1 kg;
- onion - 4 large heads;
- mayonnaise - 100 g;
- mustard and salt - 2 teaspoons each;
- black and red pepper - a small pinch each;
- Provencal herbs - 1/2 teaspoon.
Preparation
- Peel and chop the onion into rings and combine with the prepared hearts.
- Add spices and mayonnaise, stir and leave to marinate in the refrigerator.
- Thread the offal onto skewers and place them on the top and middle racks. Set the temperature to 235o, average speed blowing
- Cook for 30 minutes.
Shish kebab of chicken hearts in a frying pan
You will need:
- hearts - 1 kg;
- tomato paste - 2 tbsp. spoons;
- Provençal herbs - half a teaspoon;
- soy sauce - 50 ml;
- salt,
- olive oil.
Preparation
- Prepare a marinade of olive oil, soy sauce, and spices.
- Place the prepared hearts in the marinade, stir and refrigerate.
- Thread onto pre-soaked skewers.
- Fry until done in a well-heated frying pan: turning the skewer twice and covering with a lid for 3-4 minutes.
Shish kebab of chicken hearts in the oven
You will need:
Calories: Not specified
Cooking time: Not specified
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;
- onions– 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. (to 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 hearts 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’s 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 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!
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!
