Pinchos de Hígado y Corazón de Pollo

Chicken Liver and Heart Kebobs

Preparation info

  • Difficulty


  • 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

In the farms and mountains of Colombia, a lot of free-range chickens are raised to be part of the basic diet. This happens for practical and economical reasons: chickens in Colombia are pretty expensive and this way the farmers grow the hens in their yards instead of buying them; they eat their eggs and later on the animal’s meat. The livers and hearts are usually used for this dish. The best way to cook them is over wooden fires or coals; they cook slowly and take the smoky taste and aroma of the surroundings. I think this is a dish that takes you back to the cool mountains, wet grass and pine and eucalyptus smelling lands of our country.


  • 1 pound chicken livers with hearts attached
  • 1 teaspoon minced scallion
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin*
  • ¼ teaspoon curry powder
  • ½ cup diced red bell pepper, 1-inch dice
  • ½ cup diced onion, 1-inch dice
  • 2 tablespoons olive oil


  1. Clean the chicken livers well by removing all the fat around them. Separate the livers from the hearts and cut each liver in half.
  2. Place the livers and hearts in a bowl and mix with scallion, garlic, salt, cumin, and curry. Refrigerate for at least 1 hour, or overnight.
  3. Place the livers, red pepper, hearts and onions on skewers, alternating with each other. Brush with oil.
  4. Set on the hot barbecue or grill (400°F) and cook for 10 minutes; turn and cook for another 10 minutes. They usually shrink as they cook through.

To Cook in the Oven

Preheat the oven to 350°F, brush with olive oil, set on baking sheets and bake for 25 minutes.

To Cook in a Sauté Pan

Brush them with oil and place in the pan over medium low heat cook for 5 minutes on each side; cover and decrease the heat to low and cook for 5 minutes more.

  1. Serve.