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Chicken Livers

Marinated Chicken Livers with Pomegranate


When grilling chicken livers remember they should still remain slightly pink in the center. Over cooking will make the livers very dry and take away from their flavor.

Marinated Chicken Livers Kabobs


Grenadine syrup is thickened and sweetened pomegranate juice used in cocktail mixing. Before tomato arrived in the Middle East, grenadine was widely used in many Iranian foods and is still found in traditional recipes such as fesenjan, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup)  Wickipedia

Marinated Chicken Livers with Pomegranate Kabobs

Prep Time: 4 hours

Cook Time: 12 minutes

Total Time: 4 hours, 12 minutes

Makes Several

Marinated Chicken Livers with Pomegranate Kabobs

Chicken Livers, Marinated Chicken Livers, Kabobs, Middle East, Appetizer, Brunch, Lunch,


  • 1/2 c. grenadine syrup
  • 2 Tbl.sugar
  • 2 onions, grated
  • 4 cloves of garlic, minced fine
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 slices of bacon per wooden skewer
  • 4 chicken livers per wooden skewer
  • 3 button mushrooms per wooden skewer


  1. In a large mixing bowl combine the syrup, red wine and sugar.
  2. Mix until all the sugar has dissolved.
  3. Add the onions, garlic, oregano, rosemary, thyme, salt and pepper.
  4. Mix well to incorporate all the ingredients together.
  5. Cut each piece of bacon in half.
  6. Lay each piece of bacon flat and place one liver on top of each piece.
  7. Wrap the bacon slice completely around the liver.
  8. Thread the liver onto the wooden skewer.
  9. Tread a mushroom onto each skewer and continue alternating back and forth between the livers and mushrooms being sure there are 4 livers and 3 mushrooms on each skewer.
  10. Place the pomegranate mixture into a large container with a lid.
  11. Place the skewers in the mixture and secure the lid tightly.
  12. Turn the container over a few times to insure all the meat is well covered.
  13. Refrigerate at least 4 hours or overnight.
  14. Remove skewers from the mixture and discard the mixture.
  15. Heat the grill to medium high.
  16. Grill each kabob 12 minutes turning often.
  17. Kabob will be done when the bacon becomes slightly crispy.

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About Moomettes

New England blogger, Grandmom from Connecticut and author of Frugal New England Kitchen where she writes about food, recipes, coupons, crafts, home decor, Grandparents and Grandchildren, Family Stories and helpful hints from the hearth of a Yankee New England Kitchen. Also find her at the multi-generational Moomettes Magnificents where she writes about family, travel, photography and reviews.