This is a chicken kaleji BBQ recipe (chicken liver) that I love making on hot, smoky charcoal. It is one of my favorite Indian style marinated recipes, full of bold flavor and simple spices. The best part is that it comes out tender and juicy every time. You can also make it easily at home by following the simple steps mentioned below in the recipe card.
You may also like my other kaleji recipes like, Chicken Liver Fritters Recipe and Chicken Liver Kaleji Recipe.
This barbecue kaleji is perfect for many occasions like small get togethers, weekend dinners, or family gatherings. If you enjoy grilled food with a smoky touch, you will really like this recipe.
About BBQ Grilled Chicken Kaleji
We call it chicken kaleji, which means chicken liver in English. If you are looking for something quick with a BBQ or skewer style, this recipe is a great option. It cooks fast and does not need complicated preparation.
Chicken liver is naturally soft and cooks very quickly, which makes it perfect for grilling. When marinated with spices and cooked over charcoal, it develops a rich smoky flavor that feels very satisfying. Even if you cook it on a stovetop, it still tastes delicious and juicy.
You can use this BBQ kaleji in many ways. It works great in wraps, burgers, or even as a topping for pizza. Some people also like adding it to fried rice or serving it with bread, naan, or paratha. It is a versatile dish that can be enjoyed as a snack, appetizer, or even a full meal.
Ingredient Notes
- Chicken liver: I cut the chicken liver into about 2 inch pieces, which fit perfectly on my skewers. You can adjust the size based on your skewer length so everything cooks evenly.
- Yogurt: This recipe has an Indian inspired marinade, so yogurt adds a light tang and helps keep the liver soft and juicy during grilling.
- Masala powders: Turmeric, garam masala, cumin, black pepper, and coriander powders are the base spices for this marinade. You can adjust or skip a few depending on your taste preference.
- Ginger garlic paste: I used store bought ginger garlic paste for convenience. You can also use fresh homemade paste or even powdered versions, all work well.
- Vinegar: I used white vinegar to add a slight tang. You can easily replace it with fresh lemon juice for a fresher flavor.
- Paprika: Paprika gives a mild color and heat. If you like it spicier, you can swap it with red chili powder.
- Bell pepper: Bell pepper adds crunch and color to the skewers. If you have red or yellow bell peppers, you can use them too. Cut them the same size as the chicken liver so they cook evenly.
- Kasuri methi: A small amount of kasuri methi gives a classic Indian flavor. It adds a light earthy aroma that makes the dish more authentic.
- Butter: I add butter both in the marinade and while brushing during grilling. It helps keep everything juicy and adds rich flavor. You can swap it with olive oil if you prefer.
- Onion: I usually place onion pieces at both ends of the skewer. This helps hold the chicken liver in place while grilling.
- Tomato: Grilled tomatoes become soft and juicy, especially with a little butter. They add a nice balance to the skewers.
- Salt: I used sea salt in this recipe, but you can use any salt you prefer. Adjust the amount based on your taste.
How to Make Kaleji BBQ Recipe Skewer Indian Style
1. Cut the tomato, onion, and bell pepper (capsicum) into pieces similar in size to the chicken liver so they cook evenly on skewers. I cut them into about 2 inch square pieces, which fit perfectly.
2. In a mixing bowl, add the chicken liver along with the chopped onion, bell pepper, and tomato. Add all the spices, yogurt, vinegar, and butter. Mix everything well until the chicken and vegetables are evenly coated. Cover and refrigerate for about 30 minutes.
3. I am making this recipe on charcoal to get an authentic smoky flavor. You can also cook it on a gas stove over low to medium heat. The smoky taste from charcoal is slightly different, but both methods work well.
4. Now prepare the skewers. Try to place onion pieces at the beginning and end of each skewer. This helps hold everything in place while grilling.
5. Cook the skewers, turning them from time to time. Brush with butter while cooking to keep them juicy and flavorful.
6. Finally, your barbecue chicken liver is ready to serve. Before serving, you can add some sliced onions and your favorite sauce or chutney.
Expert Tips to Make Juicy and Tender Chicken Kaleji
- Do not overcook the liver: Chicken liver cooks very fast. If you cook it too long, it can turn dry and hard. Keep an eye on it and remove as soon as it is just cooked through.
- Marinate properly: Even though it is a quick recipe, do not skip the 30 minutes marination. This helps the spices go inside and improves the flavor.
- Use medium heat control: If cooking on a stovetop, avoid very high flame. Medium heat helps cook the liver evenly without burning the outside.
- Flip gently and regularly: Turn the skewers from time to time so all sides cook evenly. Do not flip too often, but also do not leave one side too long.
- Brush with butter while cooking: Brushing butter during grilling keeps the kaleji juicy and adds extra flavor. It also helps prevent dryness.
More Delicious Recipes to Pair With
Kaleji BBQ Recipe Skewer (Indian Inspired)
Ingredients
- 250 g chicken liver
- 1 tablespoon yoghurt
- ¼ tablespoon turmeric powder
- ¼ tablespoon cumin powder
- ¼ tablespoon black pepper powder
- 1 tablespoon ginger garlic paste
- ½ tablespoon vinegar
- ¼ tablespoon coriander powder
- ¼ tablespoon garam masala powder
- ½ tablespoon paprika
- 1 small bell pepper
- ½ tablespoon kasuri methi (fenugreek leaves)
- 1 tablespoon butter
- 1 medium onion
- 1 medium tomato
- salt to taste
Instructions
- Cut the tomato, onion, and bell pepper (capsicum) into pieces similar in size to the chicken liver so they cook evenly on skewers. I cut them into about 2 inch square pieces, which fit perfectly.
- In a mixing bowl, add the chicken liver along with the chopped onion, bell pepper, and tomato. Add all the spices, yogurt, vinegar, and butter. Mix everything well until the chicken and vegetables are evenly coated. Cover and refrigerate for about 30 minutes.
- I am making this recipe on charcoal to get an authentic smoky flavor. You can also cook it on a gas stove over low to medium heat. The smoky taste from charcoal is slightly different, but both methods work well.
- Now prepare the skewers. Try to place onion pieces at the beginning and end of each skewer. This helps hold everything in place while grilling.
- Cook the skewers, turning them from time to time. Brush with butter while cooking to keep them juicy and flavorful.
- Finally, your barbecue chicken liver is ready to serve. Before serving, you can add some sliced onions and your favorite sauce or chutney.
Notes
- Cut chicken liver into even pieces so they cook evenly on skewers.
- Do not overcook, as liver can turn dry very quickly.
- Marinate for at least 30 minutes for better flavor.
- Brush with butter while grilling to keep it juicy.
- You can cook on a stovetop if charcoal is not available.
