Chicken-Liver-Tomato Kebabs Recipe
Ingredients
| 12 chicken livers (about 1 pound) | ||
| Bacon Slices | 4 , halved | |
| Cherry tomatoes | 16 | |
| Worcestershire sauce | 2 Tablespoon | |
Directions
Halve chicken livers; snip out any veiny parts or skin with scissors.
Saute bacon slices until partly cooked in a medium-size frying pan; remove and drain well on paper toweling.
Wrap slices around 8 of the liver halves; hold in place with wooden picks, if needed.
Thread each of 8 long thin skewers this way: cherry tomato, plain chicken liver half, bacon-wrapped liver, plain liver half, and cherry tomato, allowing about 1/4 inch between each.
Place on rack in broiler pan; brush with part of the Worcestershire sauce.
Broil, 6 inches from heat, 7 minutes; turn.
Brush with remaining Worcestershire sauce, then continue broiling 7 minutes, or until bacon is crisp.
Remove wooden picks before serving.
Saute bacon slices until partly cooked in a medium-size frying pan; remove and drain well on paper toweling.
Wrap slices around 8 of the liver halves; hold in place with wooden picks, if needed.
Thread each of 8 long thin skewers this way: cherry tomato, plain chicken liver half, bacon-wrapped liver, plain liver half, and cherry tomato, allowing about 1/4 inch between each.
Place on rack in broiler pan; brush with part of the Worcestershire sauce.
Broil, 6 inches from heat, 7 minutes; turn.
Brush with remaining Worcestershire sauce, then continue broiling 7 minutes, or until bacon is crisp.
Remove wooden picks before serving.
Chef
