Gathered for a picnic, but didn’t have time to marinate the meat? Beef liver shashlik is not pickled and cooks very quickly.

Summary

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)

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Instructions

1. Rinse beef liver under cold water and remove any membranes or films.
2. Cut liver into roughly 5 cm chunks.
3. Season liver with salt and pepper to taste.
4. Rinse pork fat and cut into roughly 2 cm thick slices.
5. Thread liver and pork fat pieces alternately onto metal skewers.
6. Grill kebabs over hot coals for 15-20 minutes, turning frequently, until liver is cooked through and lightly charred.
7. While kebabs grill: peel and rinse onion, then cut into thin rings.
8. Rinse parsley and chop finely.
9. Place cooked kebabs on a serving dish, brush with mayonnaise, sprinkle with parsley, and garnish with onion rings.

Bon Appetit!