Liver Kebab

If you are not very fond of offal dishes, in particular from the liver, try to cook barbecue in the oven according to this recipe. Liver kebab will rediscover this product for you. The beef liver turns out to be soft, juicy and very tasty.

Ingredients

Directions

Before cooking, rinse the liver thoroughly, dry with a paper towel and cut into large cubes, about 3×3 cm.
Place the liver in a small bowl with a lid, add mustard powder, stir, cover and refrigerate for 30 minutes. Mustard will make the liver soft.
Cut the bacon into thin medium-sized slices. Peel the onion, wash and cut into large rings.
Combine lard with onions, add salt, pepper, vinegar, bay leaf. Mix everything well, cover and leave to marinate in the refrigerator for 30 minutes.
Remove both bowls from the refrigerator. Rinse the liver from mustard powder, dry it and salt with coarse salt to taste. String on skewers (I have wooden skewers) alternately liver, pickled bacon, onion.
Arrange the skewers so that the liver is not lying but hanging over a baking sheet or skillet.
You can fry a kebab both in the oven and on coals.
In an oven preheated to 200 degrees, fry the liver shashlik for 15-20 minutes.
Garnish the finished liver shish kebab with parsley and serve hot.

Enjoy your meal!

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