Liver Kabab Recipe
Ingredients
| Liver | 250 Gram | |
| Coriander powder | 1 Teaspoon | |
| Cinnamon | 25 Gram | |
| Cloves | 5 | |
| Green cardamoms | 3 | |
| Mace | 3 | |
| Ginger piece | 25 Gram | |
| Pepper | 1 Teaspoon | |
| Hung curd | 50 Gram | |
| Butter | 50 Gram | |
| Salt | To Taste | |
| Lime | 1 |
Nutrition Facts
Serving size
Calories 140 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 4.6 g22.8%
Trans Fat 0 g
Cholesterol 19 mg6.3%
Sodium 80.1 mg3.3%
Total Carbohydrates 8 g2.6%
Dietary Fiber 3.1 g12.4%
Sugars 0.7 g
Protein 10 g19.3%
Vitamin A 681.3% Vitamin C 3.9%
Calcium 6.5% Iron 37.2%
*Based on a 2000 Calorie diet
Directions
2 Grind all the spices together. Beat the curd and mix in the ground spices, salt and pepper. Marinate the liver in it for 1 hour or longer, if time permits.
3 Thread onto skewers. Melt the butter; brush liver with it. Grill for 10 minutes, turning and basting often.
4 Sprinkle with the lime juice and serve hot with a salad.
5 These can also be shallow fried on a tawa. But take care not to overcook. Overcooking invariably makes the liver tough.
Chef
