Elevate your barbecue with crispy grilled chicken liver kebabs
Although the start of spring is somewhat unpredictable, many people are already planning their first barbecue. Instead of just throwing on sausages and pork neck, why not add some liver to the grill?
Chicken liver is often served fried with onions or baked with apples. However, it also makes for an excellent grilling option, and by making kebabs out of it, you won't have to worry about any splattering. This recipe will impress even the most seasoned barbecue enthusiasts.
Grilled chicken liver
For some, liver is a childhood nightmare, while others start salivating at the mere thought. In my home, there is no shortage of liver fans, and this grilled version has even won over those who initially approached offal with a large dose of scepticism. Grilling liver makes it slightly crispy and aromatic on the outside, while keeping it soft on the inside.
These kebabs are not just about liver but also bacon, which adds juiciness to the offal. The whole thing is flavoured with onion, and if you like, you can also skewer large chunks of bell pepper or mini mushrooms. Liver and bacon kebabs are best grilled on aluminium trays to prevent sticking to the grill.
Ingredients:
- 1 kg chicken liver,
- 340 g smoked raw bacon in slices,
- 2 onions,
- salt and pepper to taste.
Preparation:
- Wash the liver and pat it 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 kebabs with garlic sauce, horseradish sauce, or another favourite sauce. A slice of fresh bread is enough to enjoy delicious liver in a unique way. Enjoy!
