Grilled Chicken Liver Skewers

• 1 1/2 teaspoons black peppercorns
• 1 tablespoon finely chopped cilantro roots (see Note) or stems
• 1 large garlic clove
• 1/2 teaspoon kosher salt
• 1 pound chicken livers, trimmed
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons soy sauce

1. In a mortar, coarsely crush the peppercorns.
2. Add the cilantro roots, garlic clove and salt and pound to a paste.
3. Scrape the paste into a large nonreactive bowl.
4. Add the chicken livers and toss to coat.
5. Stir in the fish sauce and soy sauce, cover and refrigerate for 30 minutes.
6. Light a grill.
7. Thread the chicken livers onto four 10-inch metal skewers, leaving a bit of space between them.
8. Grill the livers over moderate heat, turning once, until charred outside and still slightly pink within, about 4 minutes.
9. Serve right away.

black peppercorns, cilantro roots, garlic, kosher salt, chicken livers, fish sauce, soy sauce

Taken from www.foodandwine.com/recipes/grilled-chicken-liver-skewers (may not work)