Thai Chicken Liver Skewers

• 1 pound (approximately 12) chicken livers, trimmed of excess fat and membranes
• 20 sprigs fresh cilantro, cleaned, dried, and ends trimmed
• 1 small garlic clove, peeled
• 2 teaspoons grated palm sugar
• 1/4 teaspoon sea salt
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fish sauce
• 1 small Thai chile pepper (optional), split down the middle

1. Using a mortar and pestle, mash the cilantro (leaves and stems), garlic, and palm sugar into a paste.
2. In a medium bowl, combine the salt, soy sauce, fish sauce, chile pepper, and cilantro paste. Add in the chicken livers, stir to coat, and let marinate for at least half an hour.
3. Thread one liver onto each skewer. Heat a grill or grill pan to medium/medium-high. Lightly oil the grill. Cook the livers until they begin to char slightly and are slightly pink inside, about 3-4 minutes per side.
4. Serve right away and eat strolling down a bustling Bangkok soi.

chicken livers, cilantro, garlic, palm sugar, salt, soy sauce, fish sauce, pepper

Taken from food52.com/recipes/12410-thai-chicken-liver-skewers (may not work)