In summer we often have picnics and, of course, can not do without fragrant dishes on the campfire. This season I made a real discovery for myself by cooking a chicken liver kebab. The dish turns out to be incredibly tender, fragrant and juicy. You should definitely try it!
Ingredients
- Chicken liver - 800 g
- Lard - 200 g
- Vegetable oil - 2 tbsp.l .
- Ground coriander - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Salt - 1 tsp.
- Milk - 1 l
Step-by-step cooking recipe
Pour cold milk over the chicken liver for 30 minutes.
Flip into a colander, rinse with running water and transfer to a bowl.
Add spices, salt and oil. Stir, cover with cling film and set aside for 1 hour.
Cut the fat into small pieces.
Put the liver on the prepared skewers, alternating with pieces of fat.
Fry on the grill for 10-12 minutes, turning it over often.
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