Shish kebab is always delicious, but liver shish kebab is a feast of taste. Tender, juicy, flavorful – and this is not always possible to achieve from fried liver. Cook according to this recipe, liver lovers will kiss You.
Free the liver from the film, ducts, cut into pieces 3-4 cm.. Wash and dry.
If you are not sure about the quality of the liver, soak it in milk for 1-2 hours before cooking.
Put in a bowl and add salt.
Pour in the cognac ( or other strong alcohol) and mix.
Leave on for 15-20 minutes.
At this time, you can already light the grill.
The coals on the grill are almost ready.
Sprinkle the liver with vinegar and mix.
Wrap each piece of liver in bacon and string on skewers.
It is more convenient to fry such kebabs on double skewers.
I had a force majeure – bought bacon was… to put it mildly, short and thick pieces. I strung it just alternating with the liver.
Slice the salted lard as thinly as possible, wrap the liver.
String on skewers.
Fry on gray coals for 5-7 minutes on each side.