Composition / ingredients
Step-by-step cooking
Step 1:
If everything is fine with your firewood, let's hurry up with the preparations for the barbecue. Of course, the liver will be the first. After all, it needs to be pickled. But first let's go through all the pieces. First, let's select those that are the same size. Secondly, we will look at the subject of gallbladders – we will remove them.
Step 2:
Wash the offal and prepare two types of marinade. Pour soy sauce, oil and brandy into a bowl, add chili pepper finely and pour in the spices that you like the most.
Step 3:
Mix everything, select half of the portion and put the prepared liver here. This is the first version of the marinade, in which we will put half of the chicken liver.
Step 4:
The second marinade can be made softer – put sour cream in the second part of the marinade. After mixing everything, dip the second part of the liver into the marinade.
Step 5:
To make the kebab tastier, let's cook vegetables for it. This is, firstly, Bulgarian pepper. I set it up with rings. It's a pity, I thinly sliced and they still slid into the fire. Therefore, it is better to make it thicker.
Step 6:
Here a small tomato will show itself perfectly in terms of taste and appearance. This is Cherie. But you don't have to take it. Just adding such products will make the kebab even more satisfying. Rinse!
Step 7:
Actually, the small chicken liver does not need a long pickling, and the coals are most likely ready for you. We set up the onion with good fragments (the same as everything else) and start stringing the skewer on a skewer, alternating the liver with other ingredients. This is the one that was pickled in a spicy sauce.
Step 8:
And this is what the one who basked in the marinade with sour cream looks like. I must say that the taste was still different! The one that was in this marinade turned out to be more tender. As for the sequence of stringing components, then do as you want.
Step 9:
We will send the skewers to the coals that you cooked in the grill (or on the fire). We keep a close eye on them, not forgetting to constantly turn them over – otherwise the liver will burn or be very dry. In short, 10-15 minutes is usually enough.
And more tips
When buying liver, give preference to a non-frozen product. Otherwise, the liver can disintegrate after defrosting, and it's easy to part with the benefits here.
In addition, when going to cook a barbecue, try to pick up larger pieces. Then the kebab will not slide off the skewer directly onto the coals.
Marinades can be prepared in a variety of ways. The one that I cooked is piquant. And a tender shish kebab will make a marinade with dairy products.
Do not cook a shish kebab from chicken liver for a long time. As soon as you notice how transparent juice begins to drip from it, you can safely remove it.
Kindling a fire, make sure that there are no flames, because an open fire is the enemy of any barbecue, especially from chicken liver.
To prevent the liver from becoming dry, pour marinade over the pieces.
Try to make sure that the shish kebab is served immediately – after cooling down quickly, the liver will not be so juicy and tasty.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chili pepper - 40 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Chicken liver - 140 kcal/100g
