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Braaied Chicken Gizzard Wraps with a Plum Coleslaw

Emma Nkunzana, Plums

  • Serves 8 – 10

Ingredients

  • 750g chicken gizzards and giblets
  • 2 Tbsp oil
  • 1 lemon, juiced and zested
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
  • Skewers
  • Plum Coleslaw
  • 1 cup white cabbage, finely shredded
  • 3 medium plums, julienned
  • 2 carrots, grated or julienned
  • 3 spring onions, finely sliced
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp mayonnaise
  • 2 tsp soy sauce
  • Coriander & mint, to garnish
  • 10 – 12 mini wraps, to serve

Method

  1. Clean the gizzards by removing any hard skin and sinew.
  2. Combine oil, lemon juice and zest, oregano, and chilli flakes. Place chicken in a bowl and drizzle with the oil mixture.
  3. Thread gizzards and giblets onto the skewers.
  4. Grill skewers on a medium-heat braai for 15 minutes, turning frequently.
  5. In a large bowl, whisk together oil, lemon juice, mayonnaise, and soy sauce.
  6. Add the cabbage, plums, carrots, onions, and toss with coriander and mint to combine.
  7. Let the coleslaw sit for 30 minutes before serving.
  8. To serve, layer a wrap with coleslaw and top with pieces of chicken gizzards and giblets.