Liver kebab: simple but delicious! The best recipes from FORUMHOUSE members

Close the summer cottage season should be tasty: so that you remember it before the new season. On our forum there is an excellent recipe for liver shashlik, it takes only eight minutes to cook, but its taste penetrates right into the heart - even those who hate the liver (tested many times).

What do we need for the dish

Strictly speaking, this is a shish kebab not only from the liver, but also from bacon. The fat that drips from the lard onto the coals gives the kebab that very flavor. And the fat that saturates the neighboring pieces of the liver, gives the kebab the very juiciness and softness.

But! Only such bacon is used for shashlik, which does not freeze immediately after cooking and is not brittle when raw. Adrenal lamb or beef lard will not work, internal lard from the hip joint of beef is fine, and fat tail lamb will be just perfect.

It is best to use beef or lamb liver for barbecue.

Cooking!

• So, we cut the liver into pieces of one and a half centimeters, fat by a centimeter. We cut it gently, carefully, so as not to cause unnecessary damage to the liver and bacon and put them on short sticks according to the OXOOHO scheme (O is meat, and X is fat).
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• We put pieces of bacon and liver on a skewer unsalted, salt (and with rather coarse salt) right before laying on the grill.
• Cook for eight minutes, turning every two minutes.
• Serve strictly hot along with onions, cut into the finest rings and sprinkled with vinegar specially prepared for this occasion.

IMPORTANT: the liver kebab marinade is not needed, it will ruin everything! It is even better to do without sauce, as a last resort, you can simply chop the tomatoes, add cilantro and black pepper.

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Sauce - a zest for liver shish kebab

Prepare the sauce for kebab onions as follows: put dill, hot pepper pod and coriander seeds (this is required) and two or three cloves of garlic (if you want) in a small bottle with natural vinegar. We insist until ready.

Tarragon vinegar will go well with such a kebab: tarragon infused in 9% grape vinegar.

Do you cook liver shashlik? Write in the comments!

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