Zurich Kebabs With Garlic And Sage Butter Recipe
Ingredients
| 1 1/2 lbs. calves' liver, cut in 12 pieces | ||
| Sage leaves | 2 Tablespoon, finely chopped | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Bacon slices | 12 | |
| 12 baby onions, peeled | ||
| 4 skewers | ||
| GARLIC AND SAGE BUTTER | ||
| Butter | 1/2 Cup (16 tbs), melted | |
| Garlic | 3 Clove (5gm), crushed | |
| Sage leaves | 1 Tablespoon, finely chopped | |
Directions
Season liver pieces with sage, salt and pepper.
Wrap each piece of liver in a slice of bacon.
Thread 3 pieces of meat on each skewer.
After each piece of meat, place one onion.
To prepare garlic and sage butter, melt butter.
Add garlic and sage.
Keep warm.
Cook kebabs over hot coals 8 to 10 minutes, turning frequently and basting with the garlic and sage butter.
Just before serving, baste generously.
Wrap each piece of liver in a slice of bacon.
Thread 3 pieces of meat on each skewer.
After each piece of meat, place one onion.
To prepare garlic and sage butter, melt butter.
Add garlic and sage.
Keep warm.
Cook kebabs over hot coals 8 to 10 minutes, turning frequently and basting with the garlic and sage butter.
Just before serving, baste generously.
Chef
