Hare and rabbit liver kebabs

These fragrant hare and hare liver kebabs are easy to make and unforgettable thanks to their original design. Perhaps cooking in the proposed style will become a favorite of your summer kitchen.

Ingredients

• The back legs of the hare are 2 kilograms;
• Hare's liver 1 kilogram;
• 1 head of garlic;
• 1 fresh lemon
• 100 milliliters of olive oil;
• 20 grams of fresh coriander;
• 1 teaspoon smoked paprika
• About 20 sprigs of fresh rosemary;
• salt

Directions

1. Separate the meat, cut into pieces, with a side of 2-2.5 centimeters. Divide the liver in half. Place all the meat in a bowl and start making the marinade.
2. Peel and chop the garlic, finely chop the coriander. Mix garlic, lemon juice, paprika and olive oil, salt, add coriander. Combine the marinade with the pieces of meat.
3. Remove the leaves from the rosemary sprigs, leaving the crown and the tip of the sprig intact - about 2 centimeters. Use the twigs as skewers, alternating between pieces of meat and liver. Leave the prepared kebabs in the refrigerator for 1 hour.
4. Preheat your grill to high heat. Before frying, grease the meat with oil, cook the skewers on a wire rack, turning often, about 5-7 minutes - until slightly charred. Check the temperature inside the meat, it should be 76-77 ° C.
5. Use thick Greek yogurt as a sauce, complement the unusual kebabs with soft bread, olives and cheese in brine.