Liver Kebab (Jigar Kebab)

Name: Liver Kebab (Jigar Kebab)
Total time: 45 min
Yield: 4
Ingredients: cumin — 0,5 ч. л.; ground red pepper — 0,5 ч. л.; lamb liver — 500 г; onion — 1 шт; sheep tail fat — 150 г; sweet paprika — 1 ч. л.; salt — 1 ч. л.

Uzbek cuisine

Editorial 45 min 4 servings

Master 270 kcal/100 g updated November 12

Shashlik made from lamb liver threaded onto skewers alternating with fat-tail fat. It cooks in 5–8 minutes and stays tender and juicy.

Ingredients

Servings:4

Nutrition facts (per 100 g)

Calories: 270 kcal
Protein: 13.4 g
Fat: 23.1 g
Carbohydrates: 2.6 g

Method

Remove the membranes and ducts from the liver and cut it into 3 cm pieces. Cut the fat-tail fat into thin slices and the onion into half rings.
Mix the liver, fat and onion with salt, red pepper, paprika and cumin. Cover with plastic wrap and leave for 30 minutes.
Thread the pieces of liver onto skewers, alternating them with the fat, and start and finish each skewer with fat.
Grill over hot coals for 5–8 minutes, turning the skewers constantly.
Do not leave it on the heat too long, or the liver will become dry. Serve hot with onion.

Source

Adapted from: povar.ru «Шашлык из печени говядины на мангале»; russianfood.com «Печеночный шашлык (Джигар)»

Cross-checked against:

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