Pork liver kebab
Description
The recipe won't take much time. Personally, I enjoy liver kebabs almost more than regular meat ones. They're just as filling, and if prepared properly, they taste delicious. And as we know, liver costs several times less than meat. Of course, when we go outdoors with friends for a holiday, we usually make regular kebabs. But when I go to my cottage just to work and relax, I don't bother and simply buy a couple of kilograms of pork liver. I make kebabs—they go perfectly with beer and fresh herbs. Hope you'll like it too :) I'll explain. Serve hot.
Instructions
- 1
Step 1
Slice the liver.
- 2
Step 2
Soak the liver in milk.
- 3
Step 3
Season with pepper and add spices to taste, except for salt.
- 4
Step 4
Cut the bacon into pieces
- 5
Step 5
Peel the onion and slice into rings.
- 6
Step 6
We thread pieces of liver onto a skewer, alternating with onion and pork fat.
- 7
Step 7
We grill the shashlik until done, then immediately serve it at the table.