Without a doubt, barbecue is one of those dishes that is to the liking of every person, regardless of age and nationality. That is why the recipe for barbecue can be found in the cuisine of many peoples of the world.
There are many types of it. Barbecue made from pork or lamb is considered traditional. However, if you are tired of the usual recipes and want to try something unusual, an ideal option would be kebab from the liver.
If cooked correctly, it will turn out to be unusually juicy and aromatic, while possessing the most delicate taste. Like other popular dishes, kebabs from the liver have many recipes. It can be prepared from pork, beef or chicken liver. Each country has its own subtleties of cooking this delicious dish. For example, in Uzbekistan, in order to give the kebab more juiciness, it is fried along with pieces of fat. In Egypt, the liver is pickled with local spices and tamarind. Shish kebabs from the liver can be given a special flavor by adding a little soy sauce and garlic, as is done in China.
To get a juicy and tender dish, you must correctly choose the product from which it will be prepared. It is best to cook kebab from the liver with fresh offal, because after freezing the liver loses its taste, and the kebab turns out to be drier and not so aromatic. You can determine whether a fresh liver is or not by smell - a pleasant, slightly sweet smell should come from a fresh product. Any unpleasant odor indicates a low-quality product, so it is better to refuse to buy it.
The most delicious kebab from the liver can be obtained by frying on the coals of the vine, but to get them is quite problematic. Therefore, coals from the logs of aspen, apple or birch will be a great alternative.
Let's try to cook kebab from beef liver, according to the classic recipe for Caucasian cuisine. By right, the most delicious is considered a liver cooked in an omentum.
To do this, take beef liver, cut it into cubes about one and a half centimeters in size. An omentum (pork or lamb) must be cut so that it is convenient to wrap pieces of the liver into it.
Salt the liver just before frying on the grill. To give the kebab a pungency of taste, before frying it can be sprinkled with red hot ground pepper.
This barbecue is fried at medium temperature on coals for about 8 minutes. Turn it over every two minutes. The readiness of the kebab can be determined by changing the transparency and color of the omentum: when it is charred in the protruding places, and in other places it becomes transparent, it can be argued that the dish is completely ready for use.
Kebab from the liver is served only hot. It is best served with finely chopped onion rings, which can be sprinkled with vinegar and sprinkled with red pepper. This dish goes well with a sauce of tomatoes, cilantro and black pepper.
The economy version of this delicious dish is chicken liver skewers.
His recipe can be diversified by adding garlic and sweet red pepper and other ingredients that your fantasy will tell you.
Wash the chicken liver, clear of the films and cut into cubes. Now we take sweet pepper (zucchini, apple) and also cut them into small pieces. Mix all the ingredients and add the finely chopped garlic and spices (herbs, red pepper, coriander) to make it hot. Next, string the liver and vegetables alternately on a skewer or skewers and fry on charcoal. In such a simple way, you can get a pretty tasty dish for the whole company. Enjoy your meal!