Tanzanian Chicken Heart Skewers

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A beloved Tanzanian street-food classic, chicken hearts are marinated in warm East African spices then threaded onto skewers and quickly charred over hot coals. The result is juicy, richly flavored, and slightly smoky, traditionally eaten straight off the grill with a squeeze of lime and a side of kachumbari.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 15 gFat
• 3.5 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 3 gSugar
• 28 gProtein
• 640 mgSodium
• 410 mgPotassium
• 45 mgCalcium
• 6.5 mgIron
• 28 mgVitamin C
• 650 mcgVitamin A

Ingredients

For the skewers

• 450 g (1 lb) chicken hearts, trimmed of fat and silver skin
• 1 medium red onion, cut into 1-inch chunks
• 1 large green bell pepper, cut into 1-inch chunks
• 8 wooden or metal skewers

For the marinade

• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp finely grated fresh ginger
• 1 tbsp curry powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice

For serving

• 1 lime, cut into wedges
• 1 small red onion, finely diced
• 1 small tomato, finely diced
• 1/4 cup chopped fresh cilantro
• Pili-pili sauce or chili sauce, to taste

Directions

1. If using wooden skewers, soak them in water for at least 20 minutes while you prepare the hearts. Pat the trimmed chicken hearts very dry with paper towels and place them in a large bowl.
2. In a small bowl, whisk together the vegetable oil, garlic, ginger, curry powder, smoked paprika, cumin, coriander, salt, pepper, and lemon juice until a smooth paste forms. Pour over the hearts and toss well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Prepare a hot grill (charcoal or gas) or heat a cast-iron grill pan over high heat until smoking. Thread the marinated hearts onto the skewers, alternating with pieces of red onion and bell pepper, leaving a little space between each piece for even cooking.
4. Place the skewers on the hottest part of the grill and cook for 2-3 minutes per side, turning carefully, until the hearts are deeply browned on the outside and just firm but still slightly pink and juicy inside. Total cooking time is usually 6-8 minutes.
5. Meanwhile, make a quick kachumbari by combining the finely diced red onion, tomato, and cilantro in a small bowl; squeeze a little lime juice over the top.
6. Transfer the skewers to a platter, squeeze fresh lime juice generously over them, and serve immediately with the kachumbari and pili-pili sauce on the side.
7. Encourage diners to eat the hearts right off the skewer while hot, the traditional way at Tanzanian street stalls.

Cook’s Notes

• Trim chicken hearts carefully: remove all visible fat, veins, and the thin silver skin so the marinade penetrates and the texture stays tender.
• Do not overcook the hearts or they will turn rubbery; pull them off the grill as soon as they feel springy-firm and the juices run clear with just a hint of pink.
• If you cannot find hearts, this same marinade works beautifully on chicken livers cut into bite-sized pieces.
• Soaking wooden skewers prevents them from catching fire on the grill; metal skewers are even better for high-heat cooking.
• For the most authentic flavor, use a traditional Tanzanian curry powder blend that includes turmeric, cardamom, and cloves if you can find one.

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