Beef Liver Kebab
by Editorial Staff
Gathered for a picnic, but didn’t have time to marinate the meat? Beef liver shashlik is not pickled and cooks very quickly.
Cook: 40 minutes
Servings: 2
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)
Directions
- Rinse the liver, remove films.
- Cut the liver into portions.
- Then season with salt and pepper.
- Rinse the bacon, cut into small slices.
- Pieces of liver and lard are mixed together on skewers.
- Fry kebabs over hot coals until tender, turning occasionally.
- Beef liver shashlik is ready.
- Peel the onion, wash, cut into rings.
- Wash the parsley, chop finely.
- Put the prepared shish kebab on a dish, pour over with mayonnaise, sprinkle with parsley and decorate with onion rings.
Bon Appetit!
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