Liver shish kebab

If you don’t really like offal dishes, in particular from the liver, try cooking barbecue in the oven according to this recipe. Liver shish kebab will rediscover this product for you. Beef liver is soft, juicy and very tasty.

Ingredients

• Beef liver - 500 g
• Pork fat - 100 g
• Onion - 2 pcs. (150 g)
• Table vinegar 6-9% - 3 tbsp.
• Bay leaf - 3 pcs.
• Mustard powder - 3 tbsp.
• Salt - to taste
• Black pepper - to taste

Directions

1. Before cooking, rinse the liver thoroughly, dry it with a paper towel and cut into large cubes, about 3x3 cm.
2. Place the liver in a small bowl with a lid, add the mustard powder, stir, cover and refrigerate for 30 minutes. Mustard will make the liver soft.
3. Cut the salo into thin slices of medium size. Peel the onion, wash and cut into large rings.
4. Combine lard with onions, add salt, pepper, vinegar, bay leaf. Mix everything well, cover and leave to marinate in the refrigerator for 30 minutes.
5. Take both bowls out of the refrigerator. Rinse the liver from mustard powder, dry and salt with coarse salt to taste. String on skewers (I have wooden skewers) alternately liver, pickled bacon, onion.
6. Place the skewers so that the liver does not lie, but hangs over the baking sheet or pan.
7. You can fry shish kebab both in the oven and on coals.
8. In an oven preheated to 200 degrees, fry the liver skewers for 15-20 minutes.
9. Garnish the finished liver shish kebab with parsley and serve hot.
10. Enjoy your meal!