The main product for cooking shish kebab was and remains meat, but offal in the east, too, is not often cooked on the grill. Especially popular is the liver, which alternately is placed on a skewer with slices of fat. At the end of the cooking, the fat is almost completely heated, only small squashes remain, and the pieces of the liver manage to permeate with fat, remaining ruddy and juicy.
Shish kebab from beef liver with fattened fat
Ingredients:
- beef liver - 1.2 kg;
- fattening fat - 280 g;
- paprika powder - 10 g;
- ground cumin - 5 g;
- hot chilli - to taste;
- milk for soaking.
Preparation
Since the beef liver can be bitter after cooking, after it has been cleaned of films, ducts and veins, cut the by-product into large cubes and soak in milk for a couple of hours. We soak the soaked liver and put it in a bowl with spices. To the last better stick to the surface, the liver can be poured a small amount of oil.
Tangerine fat is cut into strips and alternately we place it on an oiled skewer along with pieces of liver. We lay out the shish kebab on the grill and fry for 5-7 minutes on each side.
Skewers of pork liver with lard
Ingredients:
- Pork liver - 650 g;
- pork fat - 90 g;
- Dried oregano , ground cumin - 1 teaspoon;
- juice lime halves;
- oil - 25 ml.
Preparation
Peeled pork liver cut into thick pieces and mix them with lime juice and butter. After 15 minutes, sprinkle the liver with ground spices and mix thoroughly. Take turns to string liver and fat on the skewer, and cook the shish kebabs on the grill until blanching, literally 7-8 minutes on each side.
Shish kebab from chicken liver with bacon - recipe
Ingredients:
- chicken liver - 580 g;
- pork fat - 140 g;
- lemon juice - 15 ml;
- paprika, ground cumin - 5 g;
- ground chili - to taste;
- a large sweet pepper;
- purple onion - 1 pc .;
- vegetable oil - 45 ml;
- coriander greens - 30 g.
Preparation
Pieces of chicken liver are poured with lemon juice and leave for 10 minutes. After the time has expired, the chicken is dried and sprinkled with ground spices. Pepper blanched in boiling water and cut into rings. Slices of similar thickness cut and purple onions. Alternately string the chicken liver with vegetables and slices of fat to the skewer, pour oil, then spread on the brazier and cook for 4-6 minutes on each side. Sprinkle with coriander greens before serving.