Kebab from the liver in a frying pan or grill can be a real revelation for you. It is ideal to marinate the liver in the morning and then during the day it can be cooked at any time.
Products per pound of kebab:
beef liver - 500 g
onion - 2 pcs.
tomato paste - 1 tsp.
sour cream - 2-3 tbsp. l
ginger - 0, 5 tsp.
Prepare the liver - clean it from the films, cut the ducts, cut into large pieces. On request, the liver can be soaked in milk for a couple of hours - it tastes better, but there is not always time for that.
Prepare the marinade - combine tomato paste, sour cream, a mixture of peppers and salt, ginger. Mix the marinade and add to the liver.
We mix well, so that all the pieces of the liver are in the marinade. Cover with cling film and leave to marinate at room temperature for at least 2-3 hours.
And further on the situation - either on the grill or in the frying pan.
If you cook in a pan, the process looks like this:
Skewers for kebab soaked in cold salt water for 15-25 minutes. Peel the onion and cut into wide rings. On skewers stringing the liver and onion rings.
Pour oil into the pan. Putting shish kebabs on a pillow of onion rings, fry it periodically by turning the skewers so that the liver evenly roasts.
After 15 minutes, check the liver for readiness. Usually, liver skewers are ready by this time.
Kebabs for this recipe are tender, tasty, and a mixture of peppers gives a light aroma of a fire even if you cook them you will be at home.