1. Prepare the Gizzards

First, clean the chicken gizzards thoroughly, making sure to remove the tough inner lining. Place them in a pot with salted water and a branch of celery if desired. Bring to a boil and simmer for approximately 25-30 minutes, or until they are tender. Drain the gizzards, let them cool slightly, and then cut them into bite-sized pieces.

2. Make the Garlic Marinade

In a bowl, combine the minced garlic, aji panca paste, red wine vinegar, cumin, oregano, black pepper, and vegetable oil. Mix well to create a smooth paste.

3. Marinate

Add the cooked and sliced gizzards to the marinade and stir until they are completely coated. Season with salt. For the best flavor, allow the gizzards to marinate for at least 30 minutes, or longer in the refrigerator.

4. Skewer and Grill

Thread the marinated gizzard pieces onto the soaked wooden skewers. Heat a grill or griddle pan over medium-high heat.

5. Cook

Place the skewers on the hot grill and cook for about 3-5 minutes per side, or until they are nicely browned and slightly charred. You can baste them with any leftover marinade as they cook.

6. Serve

Serve the hot skewers immediately, accompanied by boiled potatoes, corn on the cob, and your favorite Peruvian aji sauce for dipping.

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Recipes

From the Streets of Lima: Sizzling Garlic & Chicken Gizzard Skewers (Anticuchos de Mollejitas)

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