Liver and fat skewers
Description
One important nuance in preparing liver for shashlik is removing the film from the pieces. If the film is left on, the shashlik will turn out tough. Shashlik made with liver and fat must be served hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the liver under running water. Remove the ducts and peel off the film. Cut into pieces up to 5 cm in size. Transfer to a bowl. Add minced garlic and black pepper. Mix well, then place in the refrigerator while preparing the barbecue.
- 3
Step 3
Prepare the bacon, cut into pieces 2-4 cm thick. Also slice the onion and tomato into rings.
- 4
Step 4
When the barbecue is ready, thread onto skewers, alternating: fatback, liver, onion, tomato.
- 5
Step 5
Place the prepared skewers on the grill. Grill, turning the meat frequently. Doneness can be checked by piercing a piece of liver; it should release clear juice, with slight traces of blood permissible. The cooking time for liver kebabs depends on the heat of the coals in the grill and the quality of the offal.
- 6
Step 6
Serve the ready-made shashlik immediately at the table.
- 7
Step 7
Serve at the table.