Liver stir-fry
Description
This recipe won't take much time. Simply frying liver is so boring and ordinary. I suggest trying this recipe for liver kebabs cooked in a pan to make a tasty and healthy new dish. You can prepare kebabs from any liver—pork, beef, lamb. In our country, chicken liver is most commonly used, so I'm providing the recipe specifically for chicken liver. Do not overcook chicken liver, or it will become tough. Therefore, if you're an inexperienced cook, check the liver for doneness. If blood comes out when you pierce the liver, it's still raw. Serve liver kebabs with fresh vegetables and herbs, and don't forget a delicious sauce. I hope this step-by-step recipe with photos is clear and your dish turns out delicious. Good luck! Serve hot.
Instructions
- 1
Step 1
Thoroughly wash the chicken liver, remove the bile, and if the liver is large, cut it in half.
- 2
Step 2
Peel the onion and slice into rings about 3-4 mm thick.
- 3
Step 3
Place the liver in a deep dish, add the onion. Season with salt, pepper, and your favorite spices. Mix well.
- 4
Step 4
Mix the mayonnaise with yogurt and pour this mixture over the liver and onions. Stir and refrigerate for 1.5–2 hours.
- 5
Step 5
Cut the fat into small cubes. You can use either fresh or smoked fat, as desired.
- 6
Step 6
It's better to soak wooden skewers in water for about 15 minutes. Then thread the fat, liver, and onion onto them alternately.
- 7
Step 7
Fry the kebab on heated vegetable oil. First, fry over high heat so that a crust forms on the liver, then reduce the heat and continue cooking, constantly turning the skewers. About 5 minutes before the end, add about 100 grams of water to the pan and cover with a lid—let the liver steam slightly.