TOP-5 recipes with a photo of shish kebab from the liver of beef, chicken, pork and lamb. Cooking kebabs from the liver on the grill and in the grid. Cooking secrets. Video recipes.
The kebab season is in full swing, so you need to try all the options for kebabs, especially since there are an incredible number of them. Of course, the most delicious barbecue is pork barbecue. But no less interesting, unusual and spicy shish kebab is obtained from the liver. When cooked correctly, such a kebab will turn out to be juicy, aromatic, tender and melting in the mouth. Due to its bright taste and piquancy, liver shish kebab is very popular in many countries of the world. As with any other dish, there are many recipes for kebab from the liver. In this review, we will find out the most delicious and popular cooking options.
Liver kebab - cooking features
Despite the simplicity of cooking liver shashlik, a dish that requires knowledge of some tricks. Do not forget that the liver is a capricious meat product. Inattention or haste, and instead of a tender and juicy kebab, you get a skewer with dry and tasteless overcooked liver. But following all the tips and secrets, you will get a truly tasty and aromatic dish.
- The most delicious shish kebab will come from beef, and preferably from veal liver. Although pork and chicken liver will also make an excellent dish.
- To make the kebab juicy and tender, choose fresh liver, not frozen. Such a by-product can be inspected and sniffed. In addition, the fresh liver will completely retain all its taste, and the dish will turn out to be softer and juicier.
- If only frozen liver is available, then defrost it correctly at a temperature not exceeding +5 degrees under a covered lid. Long defrosting at a low temperature will retain all the taste.
- When choosing fresh liver (beef or veal), give preference to a piece with a red color without spots, an even and smooth surface. Too light or too dark color indicates not the first freshness or improper storage.
- Fresh liver smells good with a sweetish odor.
- For kebab, choose the front part of the liver, because it contains fewer veins and large vessels.
- Soy sauce and garlic will give the kebab the magical flavor of Chinese cuisine, while fresh herbs and olive oil will remind you of the Mediterranean.
- The most delicious liver shish kebab is fried over grapevine coals. If you cannot get such coals, take coals from birch, aspen or apple logs.
- When preparing liver shish kebab, it is important to keep an eye on the roasting time, since it is very easy to dry out the dish.
- There are 2 degrees of readiness of kebabs from the liver - with and without blood. To determine if it's done, make a deep cut in one of the pieces. The blood flowing from the piece should be transparent, without turbidity, there may be a light reddish meat juice.
- A well-fried juicy and tender liver shish kebab is cooked no longer than 15-17 minutes.
- The shish kebab is served hot, because if it cools, it will lose its enchanting aroma and juiciness.
Beef liver shashlik on the grill
Grilled beef liver shashlik is a great dish for home and guests. It is not difficult to prepare, especially if you take into account the above recommendations.
- Caloric content per 100 g - 199 kcal.
- Servings - 3
- Cooking time - 9 hours
Ingredients:
- Beef liver - 900 g
- Cilantro - 50 g
- Onions - 4 pcs.
- Spices to taste
- Lemon - 2 pcs.
- Basil - 25 g
Cooking beef liver shashlik on the grill:
- Peel the onions and cut into 5 mm rings.
- Wash cilantro and basil, dry and finely chop.
- Cut the liver into large pieces, salt and sprinkle with spices.
- In a saucepan, alternating layers, lay out the liver with onions and herbs.
- Pour lemon juice liberally over the food.
- Cover the pot with a plate and set up a press, for example by placing a container of water on the plate.
- Leave the liver to marinate in its own juice for 8 hours.
- String the liver on skewers so that there is plenty of space between the pieces.
- Cook barbecue on the grill over hot coals for 20 minutes until a beautiful ruddy shade is obtained.
Liver shashlik in a fat net
Delicious and juicy liver shashlik in a fatty net. Fat web is a web of fat located around the viscera of an animal. It melts and wets the liver, preventing the product from losing its juices. In the finished dish, the fat network turns into a beautiful fried crust.
Ingredients:
- Beef liver - 1 kg
- Fat mesh - 2 pieces
- Coarse salt - 1 tablespoon
- Freshly ground black pepper - to taste
Cooking liver shashlik in a fatty net:
- Wash the liver in cold water, cut out the blood vessels and cut into large pieces 3x3x5 cm in size.
- Fold the liver into a container, salt and pepper, stir and leave to marinate for 30 minutes.
- Rinse the fat mesh thoroughly to soften it. Unfold it and cut it into 20 cm squares or rectangles.
- Wrap each piece of liver tightly in a net.
- Put the pieces of liver with the end of the net down on the wire rack and grill at 250 degrees for 10 minutes. Place a baking tray under the wire mesh to allow dripping fat to drip off.
- Turn the liver over gently and continue to fry for another 10 minutes.
- To fry the liver on a wire rack over coals, first grease the grid with oil and also put the liver with the ends of the grid down so that it does not unfold.
- If you fry the liver on skewers on the grill, wrap the pieces in a fat net like candy wrappers, i.e. roll it up and then wrap the edges and put them on the skewer over these edges.
Chicken liver kebab
Chicken liver shashlik turns out to be the most tender. The picnic dish is prepared in the simplest mayonnaise marinade with salt and onions. At the same time, the food is tasty, very soft and low-calorie.
Ingredients:
- Chicken liver - 1.5 kg
- Mayonnaise - 2 tablespoons
- Onions - 2 heads
- Salt to taste
Cooking chicken liver shashlik:
- Remove all veins from the liver, salt and mix.
- Peel the onions, wash and chop into half rings.
- Fold the liver and onions into a saucepan, add mayonnaise and gently stir again.
- Leave the chicken liver skewers to marinate for one hour.
- Gently place the pieces of liver on the skewers as long as possible. If the pieces hang down, they will shrink well during charcoal grilling.
- Place the skewers on the grill, pressing well together, and leave the liver until it grasps. Then move them slightly apart and continue frying, periodically rotating the kebab in a circle.
- After 7-10 minutes, the chicken liver kebab will be ready.
Pork liver shashlik
An incredibly piquant combination - liver with sour cracklings and exploding tomato juice. This is truly a gourmand delight of juicy and aromatic pork liver shashlik.
Ingredients:
- Pork liver - 400 g
- Milk - 3/4 tbsp.
- Lard - 100 g
- Tomato - 4-5 pcs.
- Garlic - 4-5 cloves
- Ground ginger - a pinch
- Ground cloves - a pinch
- Salt to taste
- Pepper mix to taste
Cooking pork liver shashlik:
- Wash the liver, cut into plates of 3x6 cm and 7-8 mm in thickness. Season with salt, pepper, sprinkle with ground ginger and cloves.
- Cut the bacon into 3x3 cm squares and 5-6 ml thick. Rub it with garlic and leave to soak.
- Wash the tomatoes, dry them, cut them in half, salt and pepper.
- Put lard on each piece of liver and fold the offal in half. Lard will add extra tenderness to the kebab.
- String the pieces of liver with lard on a skewer, alternating with tomatoes.
- Place the skewers on a charcoal grill, pressing firmly against each other.
- Cook the liver for no longer than 20 minutes, turning the skewer periodically to cook the meat evenly. If you want to get a liver with blood, make sure that the juice when punctured is red, while not cloudy, but transparent. If you want well-done meat, watch the cooking process carefully so that it doesn't dry out.
Lamb liver shashlik
The most delicious part of a ram is the liver. If you want to cook a kebab according to a new and original recipe, choose a lamb liver kebab. It is simple and quick to prepare.
Ingredients:
- Lamb liver - 500 g
- Oil seal - 50 g
- Bulb onions - 3 pcs.
- Red hot pepper - a pinch
- Cumin or cumin - 0.3 tsp
- Cilantro - bunch
- Salt - 1 tsp or to taste
Cooking lamb liver shashlik:
- Remove the film from the lamb liver, remove the ducts, wash and cut into large pieces.
- Spread the omentum well, cut into pieces 2, 5 times more than the pieces of liver.
- Put the liver on a piece of gland, salt and pepper, sprinkle with cumin or cumin and add a sprig of cilantro.
- Wrap the liver thoroughly in an omentum, put it in a bowl and add the onions, cut into rings.
- Chop the remaining cilantro and add to the liver.
- Mix everything and leave in a cool place for 1-2 hours.
- Then string the pieces of liver with a gland on skewers and fry over hot coals for 10-15 minutes. Turn the skewer from side to side so that the liver is evenly baked.
Video recipes:
Liver kebab
Beef liver shashlik
