A step-by-step recipe for beef liver shashlik in the oven: a list of products and cooking technology. Video recipes.
Beef liver shashlik is a very tasty dish, originally from the countries of Central Asia. Due to its taste, it gradually penetrates into the Slavic cuisine, taking pride of place in many culinary books.
The liver is a by-product rich in many nutrients. It contains iron, zinc, sodium, copper, calcium, phosphorus, vitamins. But you can get a truly tasty and healthy shish kebab only from fresh liver. The product should smell good, have a uniform color without stains. A rough structure is visible on the cut. If the liver has been frozen, then it must be thawed gradually. It is best to put it on the bottom shelf in the refrigerator for a few hours.
By itself, this offal is prepared quickly enough, but it takes from 3 to 12 hours to marinate it under a shish kebab in the oven. There are many options for liver marinade. This is olive oil, soy sauce, and wine. A variety of herbs, onions, garlic and even apples are also added. Our beef liver kebab recipe uses tomato paste and sour cream. They create a harmonious duet and perfectly complement the taste of the liver.
We present to the attention of chefs a simple recipe for beef liver shashlik in the oven with a photo.
See also how to cook pork ribs kebab in your own juice.
- Caloric content per 100 g - 150 kcal.
- Servings - 6
- Cooking time - 20 minutes + 3 hours for pickling
Ingredients:
- Beef liver - 500 g
- Tomato paste - 1 tablespoon
- Sour cream - 5 tablespoons
- Salt - 5 g
- Black pepper - 1/2 tsp
- Onions - 1-2 pcs.
Step-by-step cooking of beef liver shashlik in the oven
1. Before you cook beef liver shashlik, you need to make a marinade and process the offal itself. For the marinade in a small container, mix the tomato paste, sour cream and flavors - salt, black pepper and herbs.
2. To make a delicious and high-quality barbecue as a result, remove the entire film from the liver. If this is not done, then during cooking it will begin to shrink and provoke the excretion of liver juice, and the finished product will become overdried. To quickly remove the film, place the liver in boiling water for 20 seconds and immediately transfer it to cold water. We remove all unwanted elements. Ideally, the product must be pre-soaked in clean water or milk for 3 hours. Next, cut into large pieces, rinse and dry.
3. Put pieces of liver in a deep wide container and fill with marinade. We leave under a film or a lid for 3 hours. During this time, we peel the onions, cut them into rings up to 1 cm thick. If desired, you can marinate them with vinegar, water and a little sugar. So excess bitterness will come out of the vegetable. Also, kebab sticks must be soaked in water for a few minutes.
4. When the main ingredient is well marinated, string it on skewers, alternating with onion rings. For baking, you can use a regular oven by placing the kebabs directly on a baking sheet or on a wire rack. Grilling is also common. The optimum temperature is 200 degrees. And since making beef liver shish kebab is quick enough, you shouldn't put it in the oven long before lunch. Cooking time is 15-20 minutes.
5. Fragrant and with the most delicate taste, beef liver shashlik is ready in the oven! For an effective presentation, do not immediately remove the pieces from the skewers. They are placed on a wide dish with a slide, garnished with herbs and served with a side dish and vegetables.
See also video recipes:
1. Liver kebab is delicious
2. Liver kebab with bacon
