This barbecue is cooked very quickly. Moreover, both from the liver of a bird, and from lamb or beef. It uses the technique of wrapping a piece into a slice of mutton fat tail fat – the kebab is tender and fragrant.
- tail fat – 150 g
- chicken liver – 500 g
- a pinch of ground coriander
- bulbs – 2 pcs.
- 1 pomegranate juice plus grain for serving
- salt, red pepper
STEP-BY-STEP COOKING RECIPE
Cut fat tail fat into thin plates. Rinse the chicken liver, clear of fat and ducts, each cut into 2 parts.
Wrap a piece of liver with a strip of fat and string on thin skewers. Sprinkle with salt, pepper and coriander. Grill for 10 minutes, until the fat shell turns brown.
Peel the onion, cut into thin half rings, rinse in cold water and add pomegranate juice. Serve kebab with onion and sprinkle with pomegranate seeds.
By the way
Such skewers can be cooked not on metal skewers, but on wooden skewers. Wooden skewers previously (at least 30 minutes before frying) should be soaked in cold water so that the tree does not burn, and the finished liver is easily removed from them.
Servings Per Container
No08 (136) April 2012
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom