Without a doubt, a shish kebab is one of thosedishes that everyone likes, regardless of age and nationality. That is why the recipe for cooking shish kebab can be found in the kitchen of many peoples of the world.
There are many of its types.Shish kebab from pork or mutton is considered to be traditional. However, if you are bored with the usual recipes and want to try something unusual, the ideal option is a shish kebab from the liver.
If you cook it correctly, it will turn outextraordinarily juicy and fragrant, while possessing the most delicate taste. Like other popular dishes, a shish kebab from the liver has many recipes. It can be made from pork, beef or chicken liver. Each country has its own subtleties of cooking this appetizing dish. For example, in Uzbekistan, in order to give the shish kebab more juiciness, it is fried together with pieces of fat. In Egypt, the liver is marinated with local spices and tamarind. Especially piquant shish kebab from the liver can be given by adding a little soy sauce and garlic, as it is done in China.
To get a juicy and delicate dish, you needcorrectly choose the product from which it will be prepared. It is best to cook shish kebab from the liver from fresh offal, because after freezing the liver loses its taste qualities, and the shish kebab turns out to be more dry and not so fragrant. Determine whether a fresh liver or not, you can by smell - from a fresh product should come a pleasant, slightly sweet smell. Any unpleasant smell indicates a poor quality product, so it's better to refuse to buy it.
The most delicious shish kebab from the liver can be obtained withfrying on the coals of the grapevine, but getting them is problematic enough. Therefore, a fine alternative will be coals from logs of aspen, apple or birch.
Let's try to cook shish kebab from the liver of beef, according to the classic recipe of the Caucasian cuisine. By right of the most delicious consider the liver, cooked in the omentum.
To do this, we take beef liver, cut itcubes about one and a half centimeters in size. The epiploon (pig or lamb) must be cut in such a way that it is convenient to wrap the pieces of liver in it.
Solim liver immediately before frying on the grill. To give a shish kebab the sharpness of taste, before frying it can be sprinkled with red hot pepper.
This shish kebab is fried at an average temperature ofcoals about 8 minutes. It is necessary to reverse it every two minutes. Readiness of shish kebab can be determined by changing the transparency and color of the stuffing box: when it is charred in the prominent places, and in other places becomes transparent, it can be stated that the dish is completely ready for use.
Shish kebab from the liver is served only hot.It is best to serve it with thinly sliced onion rings, which can be sprinkled with vinegar and sprinkled with red pepper. Very well this dish is combined with a sauce of tomatoes, green coriander and black pepper.
The economical version of this delicious dish is a shish kebab from a chicken liver.
His recipe can be varied by adding garlic and sweet red pepper and other ingredients that will prompt you fantasy.
Chicken liver is mine, cleaned of films and cutwith dice. Now take the sweet pepper (zucchini, apple) and also cut them into small pieces. We mix all the ingredients and add the finely chopped garlic and spices (herbs, red ground pepper, coriander) to taste, to taste. Next, string the liver and vegetables alternately on the skewer or skewers and fry on charcoal. In this simple way, you can get a pretty tasty dish for the whole company. Bon Appetit!
