Wash the liver, peel (if possible) from the film and cut into equal pieces of about 4-5 cm, put in a saucepan.
Add finely chopped onion, parsley, pepper, salt to the liver and sprinkle with lemon juice.
Stir and leave for 15-20 minutes.
Spread out the fat on the grill and cut into squares so that one piece of liver fits.
Roll each piece of liver (sprinkled with parsley) on all sides.
We put our pieces on a skewer tightly to each other and fry on coals for 5-10 minutes (depending on the size of the pieces).
To check readiness: you can make an incision and see - the color of the juice should be without blood. But do not overdo the barbecue on the coals, otherwise it will be dry and hard!
