Spring barbecue twist: Elevate your grill with liver and bacon
Although the start of spring can be unpredictable, many people are already planning their first barbecue. Instead of just grilling sausages and pork neck, consider adding some liver to the mix.
Chicken liver usually appears on our plates fried with onions or baked with apples. It’s also excellent for grilling, and making kebabs out of it means you won’t have to worry about splattering. This recipe might surprise even those who are seasoned barbecue enthusiasts.
Grilled chicken liver
For some, liver might evoke childhood nightmares, while others may start salivating at the mere mention. In my home, liver lovers are plentiful, and this grilled version has even won over those who approached offal with skepticism. Grilling liver makes it slightly crispy and aromatic on the outside, while remaining soft on the inside.
These kebabs include liver and bacon, which adds juiciness to the offal. The whole dish is flavoured with onion, and you can also add large chunks of bell pepper or mini mushrooms if you like. Liver and bacon kebabs are best grilled on aluminum trays to prevent them from sticking to the grill.
Ingredients:
- 900 grams chicken liver,
- 340 grams smoked raw bacon in slices,
- 2 onions,
- salt and pepper to taste.
Preparation:
- Wash the liver and pat dry with a paper towel.
- Clean the liver by removing membranes and any remaining bile ducts.
- Season with salt and pepper and wrap each liver piece in a slice of bacon.
- Cut the onion into quarters and separate into pieces.
- Soak the skewers to prevent them from burning on the grill.
- Alternately skewer the bacon-wrapped liver and pieces of onion. You can also add other chopped vegetables.
- Grill on a heated rack on both sides until golden brown. This takes about 30 minutes.
Serve the ready kebabs with garlic sauce, horseradish sauce, or any other favourite sauce. A slice of fresh bread is all you need to enjoy this delicious take on liver. Enjoy!
