Meat and chicken by-products – a relatively rare product for cooking on the grill. At the same time, they can be marinated and cooked in such a way that their taste will give them a head start over the most exquisite meat.
One of the best offal for barbecue is beef liver. When grilled over charcoal, it acquires a special taste and aroma. In addition, it is very beneficial for the body. It contains large amounts of iron, sodium, phosphorus, copper, fluorine, potassium, calcium and many other trace elements and vitamins. It is indicated for anemia, metabolic disorders, atherosclerosis, reduced immunity and other diseases. An even more delicate taste of kebab will be obtained by using veal liver .
How to marinate liver for barbecue
In Russia, you rarely see such a dish on the table. And in vain! It’s worth trying at least once in your life.
The most popular marinade for beef liver kebab is salt and pepper. Sometimes sour cream, wine or olive oil are added. Fresh herbs and onions are also great.
It is not necessary to marinate liver kebab for too long. While the coals are burning or the oven is heating up, the liver will infuse and this will be enough for the wave.
For cooking, it is best to use grapevine coals. Their aroma gives the product an extraordinary taste and imbues it with an unforgettable aroma. Unfortunately, in our latitudes it is very difficult to find such coals, so use coals from birch or aspen. Ordinary coals sold in stores will also work, the main thing is that they are not impregnated with a chemical composition for better combustion. In this case, the dish may absorb a chemical smell and its taste will deteriorate.
Beef liver shish kebab
Fans of such dishes, after experimenting with different types of liver, noted that the most delicious kebab recipe is made from beef liver. An unusual recipe for shish kebab in a fat mesh.
Products:
- 1 kg liver
- 2 pieces of fat mesh
- Coarse salt
- Freshly ground pepper
What is fat mesh? – most readers will ask. This is a thin layer of fat that envelops the internal organs of the animal. The dish is guaranteed to be juicy. This recipe uses lamb shank.
Preparation:
- We wash the liver
- Cut and soak for 3 hours in a deep container with plenty of water. Remove the skin as desired
- Place the liver on a paper towel to remove excess liquid.
- We wash the fat mesh thoroughly. Cut into rectangles with a diagonal of 15-20 cm.
- When juice is released, drain it
- Wrap each piece of liver in a layer of fat.
- Place on a lightly oiled rack.
- Grill beef liver shashlik on the grill on both sides until done.
After washing the liver, be sure to rid it of excess moisture, which, when fried, will make the liver tough and tasteless!
Original recipe with apples
An unusual, original kebab with beef liver and juicy, ripe apples will be an excellent option for lovers of light, delicious dishes.
- beef liver – 2 kg;
- apples – 4 pcs;
- onions – 5-6 pcs;
- apple cider vinegar – 50 ml;
- soy sauce – 70-110 ml;
- purified water – 200 ml;
- parsley - 1 bunch.
Delicious recipe! Film about the court 2018
To prepare an amazing meat dish, you should cut the liver into cubes, grate one apple, cut the rest into cubes, and onion into half rings.
Separately, you need to prepare a marinade from apple cider vinegar, soy sauce, water and chopped herbs. Grated apple is also added. Soak the offal in the resulting marinade, adding salt and aromatic herbs.
The kebab should be left to marinate for 2-3 hours in a cold place, then fried along with apple slices over hot coals.
Chicken liver shish kebab
Chicken liver shish kebab on the grill will please all guests! It is also worth noting that compared to the meat version of the dish, liver kebab is not so heavy on the stomach.
Ingredients:
- Chicken liver 1 kilogram
- Onions 2 pieces
- Mayonnaise 200-250 gr
- Salt to taste
- Black pepper 2 whispers
Cooking:
- We wash the liver with running water and clean it of fatty streaks.
- Blot with a paper towel
- The shish kebab is prepared on skewers, so you need to cut the liver coarsely
- Peel the onion and cut it into either half rings or quarters. Pour into a container along with the liver.
- We also put salt, pepper, and mayonnaise in the dishes.
- Cover with a lid or plate and set aside for 2 hours.
- Thread onto skewers, alternating with onions. It is advisable that the liver does not hang or dangle so that it does not burn.
- Grill on the grill for 10 minutes on one side, then turn over.
- Total cooking time is about 15-20 minutes
Serve instantly! The taste will delight you! Chicken liver shish kebab on the grill goes perfectly with fresh herbs and vegetables.
In wine
Beef liver goes perfectly with aromatic, tart red wine, which gently emphasizes the taste of the offal, making it softer, richer and more refined.
- beef liver – 920-950 g;
- dry red wine – 600-700 ml;
- onions – 7-8 pcs;
- lemon – 1 piece;
- olive oil – 60-80 ml;
- aromatic herbs.
To prepare an appetizing liver kebab, you need to prepare and marinate the liver - rinse the product, cut into slices of approximately the same size, and cut the onions into rings.
Delicious recipe! Port wine recipe at home
Pour the liver into the pan, add salt and pepper, add aromatic herbs of your choice, as well as onion rings and lemon slices. All ingredients should be poured with a mixture of red wine and olive oil, cover tightly with a lid and leave to marinate for 5-6 hours.
The finished offal should be strung on skewers, alternating with onion rings from the marinade, and fried for 15-20 minutes, not forgetting to turn over until golden brown on all sides.
Pork liver shish kebab
Pork liver shashlik recipe is budget-friendly, but not inferior to other meat dishes in taste.
Compound:
- Pork liver – 400g
- Milk – 1 glass
- Lard – 100g
- Tomatoes – 4-5 pieces. If you take small cherries, then 10-12.
- Garlic – 5 cloves
- Dry ginger – ½ teaspoon
- Carnation - whisper
- Salt - to taste
- Pepper - to taste
Prepare liver shish kebab:
- Cut the liver into medium slices. Soak for 30 minutes in milk.
- Meanwhile, fresh lard can be cut into thin 3 cm squares. Rub the lard with garlic.
- Cut the tomatoes into halves, add salt and pepper.
- We take the liver out of the milk and also sprinkle with salt and other spices.
- Place lard on the liver plates and fold in half.
- Place on skewers, alternating with tomato halves.
Please note that the liver cooks very quickly. Don’t miss the right moment and don’t dry out the kebab
With hard cheese
Shish kebab made from tender beef liver with golden, melted cheese is an ideal dish for any family holiday or friendly trip out of town. Neither adults nor children can resist him.
- beef liver – 800 g;
- hard cheese – 400 g;
- chicken eggs – 4 pcs;
- soy sauce – 120 ml;
- wheat flour – 100-120 g;
- breadcrumbs – 100 g;
- milk – 50 ml;
- aromatic spices.
Liver and hard cheese should be cut into medium-sized cubes, after which each slice of offal should be generously coated with soy sauce. You should wrap a piece of cheese in the liver and thread the kebabs onto skewers.
A marinade is prepared separately from milk, soy sauce, eggs, wheat flour with spices. Pour this marinade over the kebabs and leave for an hour, then sprinkle generously with breadcrumbs and fry on a grill or just over coals until an appetizing, golden color.
Beef liver shish kebab is an exquisite, tender and juicy meat dish that, if properly prepared, will become an unsurpassed culinary masterpiece. Add vegetables, ripe berries, fruits, mushrooms, hard cheese or fragrant bacon - and delight your friends and family with magnificent, original and consistently tasty dishes.
Liver shish kebab is a worthy alternative to meat snacks cooked on the grill. The use of offal to create a picnic menu is justified by the excellent taste result, which even non-special liver admirers will be satisfied with.
Liver shashlik with lard on the grill
Another aromatic liver kebab with lard for your attention.
Ingredients:
- 800g beef liver
- 200g lard
- 3 tablespoons sour cream
- 3 tablespoons soy sauce
- 1 teaspoon salt
- bunch of greenery
Cooking:
- We wash and clean products. Leave the liver in cold water for 30 minutes.
- Finely chop the onion and dill.
- Mix sour cream, soy sauce, and herbs in a bowl.
- Dry the liver with paper towels. Cut into cubes 4 x 4 cm.
- In a bowl, mix the liver with the marinade.
- Place in the refrigerator for 1-2 hours.
- Soak wooden sticks for 20 minutes in clean water.
- Cut the lard into thin pieces. If you take homemade lard with garlic, the aroma will linger throughout the entire area.
- Thread the liver onto skewers, alternating with lard.
- Place the skewers on the grill and fry on the grill until done.
How to cook shish kebab in a frying pan at home
It’s easy to make such a delicacy without a barbecue or even an oven. All you need is food and a frying pan, preferably a special one, a grill, but a regular one will do.
- Fillet – 600 g
- Bell pepper – 1 pc.
- Fresh ginger – 3-5 cm
- Lemon juice or wine vinegar – 30 ml
- Ground chili pepper – 1 tsp.
- Garlic – 2 cloves
- Green onion – 20 g
- Soy sauce – 20 ml
- Wash the pepper, remove seeds and chop coarsely.
- Peel the garlic, ginger, rinse the onion and dry.
- Place the vegetables in a blender, add vinegar, sauce, beat everything until smooth, add chili to taste.
- Peel the turkey from films, cut into medium-sized pieces, put in a food bag and pour in the marinade, tie.
- Leave in the cold for 2-4 hours.
- Thread the meat onto wooden skewers soaked in water and fry in a hot frying pan, turning on different sides.
- Serve with baked potatoes or other side dish.
Tender, dietary and healthy turkey can be an excellent substitute for pork in picnic dishes and at home. This version of kebab is worth a try, it’s worth it!
You will need turkey fillet, it needs to be cut into small pieces. It is desirable that they have a shape whose edges are as flat as possible. This way, the kebabs will adhere better to the bottom of the pan and will cook better.
Grease the fillet pieces with vegetable oil (mix directly with the oil by hand). Make a spice mixture to suit your taste. I took dried tomatoes + sweet paprika + nutmeg. Add salt. Thoroughly mix the fillet with spices. You can leave it for marinating in a bowl, you can put it in a plastic bag, you can use a vacuum bag - whatever you prefer, whatever is convenient. Place in the refrigerator for several hours. It was night for me, it just so happened. Before cooking, thread several pieces onto a wooden skewer (the number depends on the length of the skewer). Fry until done in a dry frying pan, turning the kebab on each side in turn.
Turkey liver shish kebab on the grill
The most tender of liver kebabs. A delicious recipe with champignons.
Ingredients:
- Liver 500g
- Champignons 8-10 pcs
- Sunflower oil 2 tbsp.
- White wine 4 tbsp.
- Bunch of parsley
- Salt pepper
- Fat mesh
Cooking:
- Wash the champignons, cut in half.
- Add oil and wine to the mushrooms. Add salt and pepper.
- Stir and leave for half an hour.
- Cut the liver into small pieces. Sprinkle with herbs and spices.
- Wrap the liver pieces in fat mesh, cut into squares.
- Alternate liver and mushrooms on a skewer.
- Check readiness after 15 minutes.
Bon appetit!
In any of the recipes, the fat mesh can be replaced with thin strips of bacon!
