Rumaki Kabobs Recipe
Ingredients
| 2 large carrots, cut into 1/2 inch pieces | ||
| Chicken livers | 12 | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Ground ginger | 1/4 Teaspoon | |
| 8 whole water chestnuts | ||
| Bacon Slices | 12 , cut in half | |
| Onions | 2 Medium, quartered | |
| 1 large green pepper, cut into 1 inch pieces | ||
| Hot cooked rice | ||
Directions
Cook carrots 1 minute in boiling water to cover.
Drain and set aside.
Cut chicken livers in half.
Dip each half into soy sauce.
Combine remaining soy sauce, sugar, and ginger, stirring until sugar dissolves.
Set chicken livers and soy sauce mixture aside.
Cut water chestnuts into thirds.
Place a piece of water chestnut and a piece of chicken liver on each piece of bacon; roll up.
Alternate chicken liver bundles and vegetables on skewers.
Grill kabobs 15 to 20 minutes over medium coals or until chicken livers are done.
Turn and baste frequently with soy sauce mixture.
Drain and set aside.
Cut chicken livers in half.
Dip each half into soy sauce.
Combine remaining soy sauce, sugar, and ginger, stirring until sugar dissolves.
Set chicken livers and soy sauce mixture aside.
Cut water chestnuts into thirds.
Place a piece of water chestnut and a piece of chicken liver on each piece of bacon; roll up.
Alternate chicken liver bundles and vegetables on skewers.
Grill kabobs 15 to 20 minutes over medium coals or until chicken livers are done.
Turn and baste frequently with soy sauce mixture.
Chef
