Skewers of liver and fat on skewers


  • liver (lamb, beef, pork) – 500 g
  • tail fat – 500 g
  • flour – 1 cup
  • salt to taste
  • onion – 2 pcs.


Thoroughly clean the liver of films and ducts. Cut into small pieces of 10-15 g (rectangles 3x4x4 cm). Bread in flour.

String on skewers, alternating with slices of fat tail fat (it can be replaced with pork fat without skin). The pieces of bacon should be the same size as the pieces of the liver or a little thinner.

Fry over hot coals. Salt lightly during the toasting.

Sprinkle the ready-made kebab with onions, sliced ​​or half rings.

Separately serve hot sauce based on tomatoes or sour milk, fresh herbs.

Mistress note

The recipe is taken from the book of V. Pokhlebkin “Cuisines of our peoples.” Repeatedly tested on friends and relatives. Gigar-kebab is cooked very quickly, does not require preliminary marinating, much cheaper than traditional kebab.





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Kebab in the oven on skewers


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