Eid Street Food Chicken Liver Skewers

Name: Eid Street Food Chicken Liver Skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1½ lb (680 g) chicken livers, cleaned and patted dry, halved lengthwise (each piece about 1 inch / 2.5 cm); 6 clove garlic cloves, minced, minced or finely grated (about 3 tablespoons); 2 tsp (4 g) ground cumin; 1 tsp (2 g) smoked paprika; ¼ tsp (½ g) cayenne pepper (optional); 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 whole (400 g) red bell peppers, large, cut into 1-inch (2.5 cm) squares; 1 whole (200 g) yellow bell peppers, large, cut into 1-inch (2.5 cm) squares; 1½ whole (300 g) red onion, medium, cut into ¾-inch (2 cm) pieces; ½ cup (30 g) fresh cilantro leaves, roughly chopped; 2 whole lemon wedges for serving

From the MyKitchenBank Kitchen

Tender, caramelized chicken livers marinated in garlic, cumin, and warm spices, then grilled on skewers with bell peppers and onions. A beloved Egyptian street food traditionally served during Eid celebrations, with a crispy exterior and juicy center. Finished with fresh cilantro and a squeeze of lemon, these are best enjoyed warm and shared with family.

Prep: 25 min
Cook: 12 min
Wait: 45 min
Total: 1 hr 22 min
Makes: 12 skewers (3 per person)

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Ingredients

4 servings

1½ lb (680 g) chicken livers, cleaned and patted dry, halved lengthwise (each piece about 1 inch / 2.5 cm)
6 clove garlic cloves, minced, minced or finely grated (about 3 tablespoons)
2 tsp (4 g) ground cumin
1 tsp (2 g) smoked paprika
¼ tsp (0.5 g) cayenne pepper (optional)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1¼ tsp (7 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 whole (400 g) red bell peppers, large, cut into 1-inch (2.5 cm) squares
1 whole (200 g) yellow bell peppers, large, cut into 1-inch (2.5 cm) squares
1½ whole (300 g) red onion, medium, cut into ¾-inch (2 cm) pieces
½ cup (30 g) fresh cilantro leaves, roughly chopped
2 whole lemon wedges for serving

Equipment (6)

Cutting board
Medium bowl
12 wooden or metal skewers (10–12 inch / 25–30 cm)
Grill or grill pan
Tongs
Shallow platter for serving

Steps

Before you start

Soak 12 wooden skewers in water for 30 minutes to prevent burning
Prep all vegetables and arrange on a tray for easy grilling
If using charcoal, light it 20–25 minutes ahead so coals are hot and ashy
Have a lemon and fresh cilantro ready to finish the skewers immediately after grilling

1
Make the marinade
- In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, cumin, paprika, cayenne (if using), salt, and black pepper.
- Stir until the spices are fully dissolved and the mixture is smooth.
- The marinade should smell fragrant and warm.
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Ready when: Spices are fully dissolved and marinade is smooth
Tip: If paprika and cumin feel gritty, whisk harder or let them sit in the oil for a minute before mixing in the rest
2
Marinate the chicken livers
- Add the halved chicken livers to the bowl with the marinade.
- Gently fold them with a spoon or your hands (being careful not to break them) until all pieces are evenly coated.
- Cover with plastic wrap and refrigerate for 30–45 minutes.
- The longer they marinate, the deeper the flavor.
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Ready when: Livers are fully submerged and evenly coated
Tip: Don't over-fold or squeeze the livers or they will break apart; they are delicate
3
Assemble the skewers
- Remove the marinated livers from the fridge.
- Thread each skewer by alternating: one piece of liver, one red bell pepper square, one yellow bell pepper square, one piece of red onion, and repeat until the skewer is full, ending with a piece of liver (about 3 livers and 3 vegetable clusters per skewer).
- Leave ½ inch (1 cm) clear at each end for gripping.
- Arrange skewers on a tray.
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Ready when: All skewers are loaded and tightly threaded
Tip: Thread livers carefully by inserting the skewer through the thickest part so they don't slip during grilling
4
Preheat the grillOven 425°F / 220°C
- Heat a grill or grill pan over medium-high heat for 5 minutes.
- If using a charcoal grill, coals should be hot and ashy (about 400–425°F / 200–220°C).
- If using a gas grill, all burners should be on high.
- The grill is ready when a drop of water sizzles instantly.
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Ready when: Grill surface is hot and water droplets sizzle immediately
Tip: A properly preheated grill will sear the livers quickly and prevent sticking
5
Grill the skewers
- Carefully lay the skewers on the hot grill.
- Do not move them for the first 2 minutes—this allows a caramelized crust to form.
- You should hear a sizzle immediately.
- After 2 minutes, use tongs to rotate each skewer 90 degrees.
- Grill for another 2 minutes, then flip the entire skewer to the other side.
- Grill for 2–3 minutes more until the livers are cooked through (they will firm up and no longer feel soft or squishy) and the vegetables are charred at the edges.
- Total grill time is 6–7 minutes.
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Ready when: Livers are firm and no longer soft inside; vegetables have light char marks and are tender
Tip: Don't flip too often or you'll prevent a good crust from forming; rotate once per side only
6
Rest and finish
- Transfer the skewers to a shallow platter.
- While still warm, sprinkle generously with fresh chopped cilantro.
- Serve immediately with lemon wedges on the side so guests can squeeze lemon juice over the skewers to taste.
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Ready when: Cilantro is distributed and platter is ready to serve
Tip: Finish with cilantro immediately after grilling while the skewers are hot—the heat wilts the leaves slightly and releases their aroma

Good to know

Tips

Chicken livers are very tender and cook quickly—do not overcook or they will become tough and bitter. At 165°F (74°C) internal temperature, they will be just cooked through and moist inside.
If your livers are very large, halving them lengthwise exposes more surface area for the marinade to penetrate and helps them cook evenly.
For a street-food experience, serve the skewers on warm flatbread (like baladi or pita) with extra cilantro and a drizzle of tahini sauce on the side.
If you don't have a grill, you can broil these skewers 6 inches from the heat for 4–5 minutes per side, though the caramelization won't be quite as dramatic.

Storage & reheating

Best served immediately and eaten hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes, or briefly on the grill. Do not freeze, as the texture of the livers will become grainy.

Substitutions

chicken livers, cleaned and patted dry → lamb liver or beef liver, prepared the same way. Both have a slightly stronger flavor than chicken liver; marinate for the same time. Use the same internal temperature (165°F / 74°C) for safety.
red bell peppers, large → green bell peppers. Green peppers have a slightly more herbaceous taste and work beautifully with the warm spices
fresh cilantro leaves → fresh mint or parsley. Mint adds a cooling note; parsley is milder. Both are traditional on Egyptian grilled meats
smoked paprika → hot paprika or Aleppo pepper for more heat. Use the same amount for a spicier version; adjust cayenne down if using hot paprika