Liver kebab

Description

The dish is prepared without unnecessary complications. We'll use beef liver for this recipe, as it yields the most juicy and tender shish kebab. The liver should be well cooked, but by no means burnt, otherwise it will taste bitter. I describe all the tips and secrets of my cooking method in the step-by-step recipe. The finished dish can now be served.

Instructions

1. 1

   Step 1

   If we do everything by the rules, we need to soak the liver in milk for three hours. After that, we can proceed directly to cooking.

2. 2

   Step 2

   Next, cut the liver into pieces, into fairly large chunks, as usual for shashlik.

3. 3

   Step 3

   Place the cut pieces into a dish, sprinkle with salt and pepper, and let marinate in their own juice for about half an hour. Preferably in the refrigerator.

4. 4

   Step 4

   Next, cut the fat netting into squares and wrap each piece of liver in one. The netting will hold the pieces in shape and add juiciness as the fat melts.

5. 5

   Step 5

   If you're outdoors, place these pieces on a grill and cook until done. If at home, you can use an oven rack as an alternative. In any case, shashlik will taste much better outdoors and with a smoky flavor.