BARBECUED CHICKEN HEARTS

(You can use lamb flaps instead of chicken hearts)

1.5kg chicken hearts (or 2kg lamb flaps, cut into strips, bone in)

1 cup Kikkoman soy sauce

1 onion, diced

4 garlic cloves, chopped

1 tablespoon brown sugar

3 tablespoons of thyme, chopped cup canola oil

1 Combine all of the ingredients, except the canola oil, in a bowl. Mix well, cover, and refrigerate. Leave to marinate for a minimum of 5 hours (it can be done the night before and kept in the fridge overnight).

2 Heat the barbecue, and season the hot plate by rubbing it with the flat side of an onion cut in half.

3 Add the canola oil to the grill and, once hot, add the chicken hearts or lamb flaps. The meat will require constant supervision, so watch and turn as needed. The lamb flaps will take 10-12 minutes on a barbecue on high. Chicken hearts will take 15 minutes.