Kebabs of Liver On Onions Recipe
Ingredients
| Calves | 1 1/2 Pound | |
| Oil | 3 Tablespoon | |
| Ground cumin | 4 Tablespoon | |
| Bacon | 1/2 Pound | |
| Salt | To Taste | |
| Lemon juice | 3 Tablespoon | |
| Butter | 3 Tablespoon | |
| Onions | 4 Medium, sliced | |
| Continental Potato Salad | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Soak liver in a bowl of water for 1 hour, remove and pat dry, skin and discard tubes and cut meat into cubes.
Heat oil in a pan, add meat and cook, turning often, until lightly browned.
Remove liver from pan and roll in cumin, then wrap each cube in a piece of bacon.
Thread onto skewers, sprinkle with salt, pepper, lemon juice and more cumin.
Place kebabs over medium hot coals and cook for 15-20 minutes, turning often, until bacon is crisp.
Meanwhile, add butter to the pan juices and heat, add onion slices and saute until golden.
Heat oil in a pan, add meat and cook, turning often, until lightly browned.
Remove liver from pan and roll in cumin, then wrap each cube in a piece of bacon.
Thread onto skewers, sprinkle with salt, pepper, lemon juice and more cumin.
Place kebabs over medium hot coals and cook for 15-20 minutes, turning often, until bacon is crisp.
Meanwhile, add butter to the pan juices and heat, add onion slices and saute until golden.
Chef
