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Grilled Liver Wrapped in Caul Fat

Liver kebab gives off an irresistible aroma! This dish is a favorite across the Caucasus and Central Asia. The recipe is simple, budget-friendly, and fun. I'll show you how to cook this liver on a grill grate, on skewers, and in a skillet — you won't be disappointed any way you make it.

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Liver in a fat grid barbecue on the grill
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Liver in a fat grid barbecue on the grill
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 10 g
Fats 67 % 28 g
Carbohydrates 10 % 4 g
306 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make grilled liver wrapped in caul fat? Cut the liver into small pieces — cubes for skewers, slices for the grill grate or skillet.

  2. Step 2:

    Step 2

    Cover with milk and let it soak for 1 to 12 hours. The longer it soaks, the softer and more tender the liver will be.

  3. Step 3:

    Step 3

    Drain off the milk and season with salt and pepper to taste.

  4. Step 4:

    Step 4

    For the grate or skillet, wrap the slices individually in caul fat — it cuts easily with scissors. For skewers, thread the pieces on first, then wrap the whole thing in caul fat.

  5. Step 5:

    Step 5

    Wait for the coals (or heat up the skillet).

  6. Step 6:

    Step 6

    Get the liver ready to cook.

  7. Step 7:

    Step 7

    Cook 5–7 minutes per side, depending on the heat and the size of the pieces.

  • Soak wooden skewers in water for an hour first.
  • Serve with fresh vegetables.
  • Enjoy!
  • Keep in mind that proper thawing has a lot to do with the quality and flavor of the finished dish. To avoid mistakes and pick the best method, see the article on thawing.
  • Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some spices are especially easy to overdo (chili pepper, for example).

Caloric 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
  • Salt - 0  kcal/100g
  • Pork fat - 896  kcal/100g
  • Beef liver - 130  kcal/100g

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