Skewers of liver in a pan or grill can be a real revelation for you. It is ideal to pickle the liver in the morning and then during the day it can be cooked at any time.
Products for a pound of kebab:
beef liver - 500 g
onions - 2 pcs.
pepper mixture
salt
tomato paste - 1 tsp.
sour cream - 2-3 tbsp. l
ginger - 0.5 tsp
Cooking:
Prepare the liver - clean it from the films, cut out the ducts, cut into large pieces. If desired, the liver can be soaked in milk for a couple of hours - it’s tastier, but there’s not always time for that.
Let's make marinade - combine tomato paste, sour cream, a mixture of peppers and salt, ginger. Stir the marinade and add to the liver.
Mix well so that all the pieces of the liver are in the marinade. Cover with cling film and leave to marinate at room temperature for at least 2-3 hours.
And further on the situation - either on the grill or in the pan.
If you cook in a pan, the process looks like this:
Skewers skewers soaked in cold salt water for 15-25 minutes. Peel the onion and cut into wide rings. On skewers we string the liver and onion rings.
Pour the oil into the pan. After laying the barbecue on a pillow of onion rings, fry it periodically by turning the skewers so that the liver is evenly fried.
After 15 minutes, check the liver for readiness. Usually by this time kebabs from the liver are ready.
Kebabs according to this recipe are tender, tasty, and a mixture of peppers gives a light aroma of a fire, even if you cook them at home.
