Charred Curry Gizzard Skewers

Gizzards are cheap, humble, and completely underrated on the grill. Parboil them first — with smashed lemongrass and ginger in the water — and the tough muscle turns tender enough to take char without going to leather. From there it's a Thai street-cart move: a marinade of Madras curry, fish sauce, and a little sweetened condensed milk that caramelizes hard over direct heat.

These come off the coals smoky and deeply savory, with just enough sweetness to catch the fire. Squeeze lime over the top, scatter with peanuts, chili, and herbs, and eat them straight off the skewer.

Why this works

The parboil isn't optional — it tenderizes a hard-working muscle that would otherwise stay chewy, and it seasons from the inside with lemongrass and ginger. The condensed milk isn't only for sweetness; its sugars and dairy solids are what give you fast, blistered caramelization over a hot fire. Keep the coals aggressive and the skewers moving, and you'll char the outside before the inside dries out.

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Prep 30m
Cook 25m
Total 55m
Serves 4–6 skewers
Difficulty Intermediate
Equipment Thaan Grill

Ingredients

Instructions

  1. Trim any tough silver skin from the gizzards. Bring a medium pot of water to a rolling boil with the smashed lemongrass and sliced ginger. Add the gizzards and boil 30 minutes to pre-cook and tenderize, then drain and pat dry.
  2. Whisk all marinade ingredients together until the condensed milk is fully incorporated. Toss the gizzards to coat completely. Cover and refrigerate at least 2 hours, ideally overnight.
  3. Thread the gizzards onto skewers. Build a direct, high-heat charcoal fire — aggressive heat that chars the outside fast without drying the muscle.
  4. Lay the skewers directly over the red-hot coals. Grill 6–8 minutes total, turning frequently, until charred and caramelized at the edges.
  5. Squeeze lime over the skewers and scatter with peanuts, chili, and herbs. Serve hot.