Beef liver kebab on the grill

1. My liver is washed under running water, we free it from films and veins. This is not difficult to do with a sharp knife. Re-wash the prepared liver, gently dry with paper towels.

2. Cut the liver into pieces. The pieces should not be too small, it is better if they are medium-sized, as they usually cut meat into kebabs.

3. We put the liver in a deep bowl, sprinkle with spices for shish kebab. Salt to taste. Here you need to first pay attention to the composition of spices, if salt is indicated there, then you will not need to add salt.

4. Pour the liver with spices with mayonnaise, mix thoroughly. It is better to do this with your hands in order to distribute the marinade as carefully as possible on each piece.

5. Cover the bowl with plastic wrap or a lid and send it to the refrigerator for two hours. During this time, each piece will be thoroughly soaked in the aromas and flavors of spices, will become soft and tender.

6. After the specified time, we string the liver on skewers and send it to the grill. Fry the barbecue over hot coals, do not allow the appearance of fire. During frying, we constantly twist the skewers so that the pieces are fried evenly.

7. The liver is fried much faster than meat, 5-10 minutes is enough. It is not necessary to fry longer so that the shish kebab remains juicy and soft.

Serve with mustard, ketchup, or any other sauce to taste. Liver kebab is also perfectly combined with fresh vegetables.

Bon appetit!