Gathered for a picnic, but didn’t have time to marinate the meat? Beef liver shashlik is not pickled and cooks very quickly.
Summary
| Cook Time | 40 minutes |
| Total Time | 40 minutes |
| Course | Main Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Beef liver – 500 g
- Pork fat – 150 g
- Bulb onions – 1 pc.
- Parsley greens – 1 bunch
- Mayonnaise – 100 g (to taste)
- Salt – 1 teaspoon (to taste)
- Ground black pepper – 0.5 teaspoon (to taste)
Print Recipe
Pin Recipe Instructions
- Rinse beef liver under cold water and remove any membranes or films.
- Cut liver into roughly 5 cm chunks.
- Season liver with salt and pepper to taste.
- Rinse pork fat and cut into roughly 2 cm thick slices.
- Thread liver and pork fat pieces alternately onto metal skewers.
- Grill kebabs over hot coals for 15-20 minutes, turning frequently, until liver is cooked through and lightly charred.
- While kebabs grill: peel and rinse onion, then cut into thin rings.
- Rinse parsley and chop finely.
- Place cooked kebabs on a serving dish, brush with mayonnaise, sprinkle with parsley, and garnish with onion rings.
Bon Appetit!
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