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


  • 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)


  1. Rinse the liver, remove films.
  2. Cut the liver into portions.
  3. Then season with salt and pepper.
  4. Rinse the bacon, cut into small slices.
  5. Pieces of liver and lard are mixed together on skewers.
  6. Fry kebabs over hot coals until tender, turning occasionally.
  7. Beef liver shashlik is ready.
  8. Peel the onion, wash, cut into rings.
  9. Wash the parsley, chop finely.
  10. 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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