Delicious and healthy liver of beef is great for making unusual barbecue. The dish turns out to be incredibly tasty, fragrant and will become an excellent alternative to chicken and pork.
Shish kebab recipe from beef liver
Ingredients:
- beef liver - 985 g;
- onion - 115 g;
- green onions - to taste;
- spice;
- mayonnaise - 25 ml.
Preparation
Before pickling the shish kebab, the liver of beef is rinsed and chopped into small pieces. Onions are processed, shredded by half rings, and chopped green onions with a knife. Next, put the slices in a saucepan, throw the onions, season with spices and mayonnaise to taste and mix well. We marin for several hours and in parallel we light the brazier. When the coals are heated, we put the pieces on the skewers and fry the shish kebab to a ruddy state.
Shish kebab from beef liver in wine marinade
Ingredients:
- liver of beef - 1350 g;
- onion - 165 g;
- red wine - 145 ml;
- vinegar wine red - 130 ml;
- garlic - 10 g;
- spice;
- lemon juice - 10 ml;
- olive oil - 135 ml.
Preparation
To cook the shish kebab, the liver is processed, cut into pieces and put into a pan. Then throw the onion, sliced in rings, pour in wine, oil, wine vinegar, lemon juice and throw spices. Through the press squeeze the peeled garlic and mix everything. We take a few hours, and then we put the pieces on the skewers and fry them over the coals.
Shish kebab from beef liver with mushrooms
Ingredients:
- liver beef - 990 g;
- fresh mushrooms - 305 g;
- Bulgarian pepper - 105 g;
- red wine - 205 ml;
- garlic - 10 g;
- thyme - 3 twigs;
- bulb - 0.5 pcs .;
- olive oil - 35 ml;
- spice.
Preparation
Mushrooms and peppers are processed and sliced. We process the liver, chop the pieces and put them in a bowl. We pour wine, squeeze garlic through the press and throw the peeled onion, chopped with rings. We pour the contents of the bowl with olive oil, season with spices and mix. We marinade the shish kebab for several hours, and then gently drain the fragrant liquid, and the liver is spread on the towel and dried. Then we put the pieces on skewers, alternating with vegetables, sprinkle with salt and fry the shish kebab on charcoal until ruddy.
How delicious to cook shish kebab from beef liver with lard?
Ingredients:
- beef liver - 885 g;
- lard - 365 g;
- kefir - 65 ml;
- onion - 55 g;
- spice;
- lemon juice - 15 ml;
- vegetable oil - 55 ml.
Preparation
Pechenka cut into pieces, pour kefir and add onions, chopped rings. Then we throw chopped greens, spices and pour in butter and lemon juice. Carefully mix everything, marinate for 5 hours in the fridge, and then put on the skewers, alternating pieces of liver with small slices of fat and fry from all sides.