Shishkebek

Name: Shishkebek
Total time: 1 h
Yield: 4
Ingredients: lamb liver — 600 г; onion — 2 шт; red onion — 1 шт; sheep tail fat — 100 г; vinegar — 2 ст. л.; black pepper — 0,5 ч. л.; salt — 1,5 ч. л.

Kyrgyz cuisine

Editorial 1 h 4 servings

Master 230 kcal/100 g updated November 12

A Kyrgyz kebab of lamb liver with sheep tail fat and plenty of onion, served with vinegar and onion.

Ingredients

Servings:4

Nutrition facts (per 100 g)

Calories: 230 kcal
Protein: 15.6 g
Fat: 16.4 g
Carbohydrates: 5 g

Method

Trim the membranes and bile ducts from the liver and cut it into pieces about 3×3 cm.
Cut the sheep tail fat into pieces of the same size, and slice 2 onions into thin half rings.
Mix the liver with the onion, add 1.5 tsp of salt and 0.5 tsp of black pepper, stir and leave for 30 minutes.
Thread onto skewers, alternating pieces of liver and fat.
Grill over hot coals or on a grill for 8–10 minutes, turning often, until done; do not overcook the liver.
Slice the red onion into half rings and pour 2 tbsp of vinegar over it. Serve the shishkebek hot with the pickled onion.