Liver kebab in the oven
Description
The dish is prepared without unnecessary complications. You can make kebabs not only from meat but also from offal. And it's not necessary to use an outdoor grill—you can easily manage with a regular oven that has this function. To prevent the liver from drying out, simply wrap it in slices of bacon. When the dish is ready, it can be served at the table.
Instructions
- 1
Step 1
Wash the beef or pork liver, dry it, and remove the membranes and veins. Then cut the liver into walnut-sized pieces for easy skewering.
- 2
Step 2
Transfer the pieces of liver to a bowl. Add khmeli-suneli, ground black pepper, and salt. Mix thoroughly and let the liver marinate in the refrigerator for half an hour.
- 3
Step 3
Meanwhile, slice a piece of bacon into thin, long strips. Place them on a cutting board and season both sides with pepper and salt.
- 4
Step 4
Take the liver out of the refrigerator, wrap each piece in a strip of bacon.
- 5
Step 5
Thread the resulting liver and bacon rolls onto long wooden skewers. You should end up with small kebabs.
- 6
Step 6
Place the kebabs on the grill rack and preheat the oven. Grill the dish for about fifteen minutes, until the bacon develops a golden crispy crust. Serve hot.