Grilled chicken hearts

  • 400 g chilled chicken hearts


  • 1 dessert spoon of olive oil
  • 1 tbsp sugar cane syrup
  • 1 tbsp lemon juice
  • 1 tsp chilli flakes
  • 1.5 tbsp soy sauce
  • 2 dessertspoon chopped parsley, garlic if desired
Remove visible arteries from the heart; any fat may be left. Mix the ingredients of the marinade and pour it over the hearts. Allow them to marinate in the refrigerator for at least 3 hours.
Soak wooden skewers and thread the hearts on the skewers so that they would not touch each other. Sprinkle some salt over them – the soy sauce in the marinade will have done most of the work. Grill on a hot grill for 3 minutes on each side. Serve immediately while still very hot!
Serve with yoghurt sauce and crispy herb bread.

Yoghurt sauce

  •  2 short cucumbers
  • 5 radishes
  • 2–3 dl thick Greek yoghurt
  • The zest of 0.5 lemons
  • 1 clove of garlic
  • 2 tbsp of chopped fresh mint
  • 1 tbsp sugar
  • Salt, black pepper
Grate the cucumbers and radishes. Allow to drain on a sieve for half an hour. Combine all the ingredients. Add sugar, salt or pepper to taste.

Crisp herb bread

  • 1 long bread (baguette)
  • Olive oil
  • Dried thyme
  • Dried oregano
Slice the bread. Sprinkle or brush it on one side with olive oil and sprinkle some dried herbs on the same side. Grill it from both sides until crisp.