Grilled liver kebabs: Your new barbecue secret weapon
Although the start of spring can be somewhat unpredictable, many people are already planning their first barbecue. Consider adding some liver to the mix instead of just throwing sausages and pork chops on the grill.
Chicken liver often finds its way onto our plates fried with onions or baked with apples, but it's also excellent for grilling. Making kebabs out of it ensures you won’t have to worry about any splattering. This recipe will surprise even those who are seasoned barbecue enthusiasts.
Grilled chicken liver
For some, liver is a childhood nightmare, while others start salivating at the mere thought. In my home, liver fans are definitely not in short supply, and this grilled version has even won over those who initially approached offal with skepticism. Grilling liver makes it slightly crispy and aromatic on the outside while keeping it soft on the inside.
These kebabs aren't just liver; they also include bacon, which adds juiciness to the offal. The whole dish is flavored with onion, and if you like, you can add chunks of bell pepper or mini mushrooms as well. Liver and bacon kebabs are best grilled on aluminum trays to prevent sticking to the grill.
Ingredients:
- 2 lbs chicken liver
- 12 oz smoked raw bacon, sliced
- 2 onions
- Salt and pepper to taste
Preparation:
- Wash the liver and pat dry with a paper towel.
- Clean the liver by removing membranes and any remaining bile ducts.
- Season with salt and pepper and wrap each liver piece in a slice of bacon.
- Cut the onion into quarters and separate into pieces.
- Soak the skewers to prevent them from burning on the grill.
- Alternately skewer the bacon-wrapped liver and pieces of onion. You can also add other chopped vegetables.
- Grill on a heated rack on both sides until golden brown, which takes about 30 minutes.
Serve the kebabs with garlic sauce, horseradish sauce, or another favorite sauce. A slice of fresh bread is all you need to enjoy this delicious liver in an unusual way. Enjoy!
