You can use olive, coconut, or vegetable oil. Try using white or apple cider vinegar for the marinade.
Soaking the skewers will ensure they don’t burn when you put them on the grill.
If you prefer, you can also use orange or green bell peppers.
You should be able to make 14 to 16 kebabs.
Keep the lid off of the grill so you can turn the kebabs frequently.
To ensure the gizzards have finished cooking, insert an instant-read meat thermometer. They should reach 165 °F (74 °C).
Refrigerate the leftover gizzard kebabs in an airtight container for up to 3 to 4 days.
Loosen the debris by rubbing your fingers over the gizzards as you rinse.
The amount of water you’ll need will depend on the size of your pot.
If the pot looks like it’s going to boil dry, pour in 1 cup (240 ml) of water.
If you prefer, you could leave the gizzards in larger pieces.
Soaking the skewers will keep them from catching fire on the grill.
Use a spoon or whisk to combine the sauce.
Brush them with more sauce if you’d like.
You can store leftover gizzards in an airtight container in the refrigerator for up to 3 to 4 days.
