Chicken liver shashlik on the grill

Step-by-step preparation

Cooking time: 55 mins

1. STEP 1

   

   If everything is in order with your firewood, let’s hurry up with the preparations for the barbecue. Of course, the first will be the liver. After all, it needs to be marinated. But first, let's sort through all the pieces. First, let's select those that are the same size. Secondly, we will look for gall bladders and remove them.

2. STEP 2

   

   Let's wash the offal and prepare two types of marinade. Pour soy sauce, butter and cognac into a bowl, finely chop the chili pepper and add the spices that you like best.

3. STEP 3

   

   Mix everything, take half the portion and add the prepared liver here. This is the first version of the marinade, in which we will put half of the chicken liver.

4. 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.

5. STEP 5

   

   To make the kebab tastier, let's prepare vegetables for it. This is, firstly, bell pepper. I trimmed it into rings. It's a pity, I cut it thinly and they still slipped into the fire. Therefore, it is better to make it thicker.

6. STEP 6

   

   A small tomato will show itself excellently here in terms of taste and appearance. This is cherry. But you don't have to take it. Simply adding such products will make the kebab even more satisfying. Rinse!

7. STEP 7

   

   Actually, small chicken livers do not need long marinating, and the coals are most likely already ready. Cut the onion into good pieces (the same as everything else) and begin to thread the kebab onto a skewer, alternating the liver with other ingredients. This is the one that was marinated in a spicy sauce.

8. STEP 8

   

   And this is what the one that basked in the marinade with sour cream looks like. I must say that the taste was different! The one in this marinade turned out to be more tender. As for the sequence of stringing the components, do it as you want.

9. STEP 9

   

   Let's send the skewers to the coals that you cooked in the grill (or on the fire). We carefully watch 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.