Composition / ingredients
Cooking method
The success of the dish largely depends on the choice of the main product, so this stage should be treated with special attention. Lamb liver should be fresh - no older than 48 hours. It is best if the liver is from young animals. The liver is thoroughly washed under running water, then transferred to a deep bowl and filled with milk. We leave the liver in this form for 3 hours.
While the liver is soaked, we prepare the fat grid. We disassemble it into scraps, thoroughly rinse it under running water, transfer it to another deep bowl. Fill the mesh with water, add a little salt, pour a few drops of vinegar. We leave the mesh to soak for 2 hours, and then we remove it from the liquid and rinse it under running water.
We take care of the grill and coals in advance, so that we can immediately start cooking kebabs. The coals should be medium in temperature.
When 3 hours have passed, we dry the liver with paper towels, and then cut off the films and cut out the large ducts. Cut the liver into large pieces with a side of about 2.5-3 cm. We transfer the pieces of liver into a large container, sprinkle with coarse salt and freshly ground black pepper (crushed). The fat mesh is cut into large flaps, lowered into hot water so that it becomes more flexible. We wrap each piece of liver in a fat mesh. The liver should be wrapped in a fat mesh tightly enough.
We put the wrapped pieces of lamb liver on skewers, which we lay out on the grill (there must be an indent between the skewers). Fry the liver from all sides until the fat mesh becomes translucent. The fat in the grid melts and does not allow the liver to fry too much, lose its juiciness and tenderness. Such a shish kebab is prepared for no more than 15 minutes. You can check the readiness of the liver by puncturing it with a knife. When punctured, no blood should be released, the liver should become light, but at the same time retain softness, not be dry and hard.
Ready-made kebabs are served to the table immediately, providing pieces of fresh vegetables, lots of greens. Be sure to serve your favorite sauces to the liver. The fat grid can be removed from the pieces of the liver or left - and so, and so it will be delicious.
Have fun in nature!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
