I greet everyone who looked into the Culinary Academy of Clever Housewives after the protracted May holidays and I want to ask the following question. Do you consider pink salmon a dryish fish? If your answer is Yes, then you just didn’t cook it according to this recipe! 😉😝 I suggest baking pink salmon in sour cream - I guarantee you will get a juicy, tender hearty dish🤗
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Good afternoon to everyone who looked into the Culinary Academy! Continuing the theme Easter table, I carry a recipe for a festively decorated salad. Looks like a normal salad canned saury but what an interesting presentation ...🤔 Easter chick🐥 just longs to get on your Easter table!!! 😂
Hey I respect all visitors of the Culinary Academy and bring you the first recipe for this year for the Easter table - cottage cheese Easter. Every year I make Easter different recipes- now with, now with condensed milk😋, so this year I have prepared something new for you🤗. Let's make Easter with Oreo cookies - oh how🤩. easter s oreo cookies it turns out dense, oily, smooth, tastes like GOST cottage cheese curds in chocolate (who is a fan - do not pass by 🤗). Easter is prepared simply, the ingredients are the most common, no raw eggs, kilograms of butter, etc. but at the same time it is quite worthy of a festive Easter table👍🤩! Thanks for the recipe to Irina Kutova and her wonderful site gudkook💋
Hello my good ones! Today at the Culinary Academy of Smart Housewives we have a recipe for an original cottage cheese casserole. Why is it original, you ask? And what is usual, but this one... tadamm is salty😲. Despite the unusual combination, it turns out juicy, tender, tasty. Although why is it unusual 🤔 ? Do we eat curd cheeses with unsweetened fillers - with the same dill, pickled cucumbers, mushrooms - and nothing, we are not indignant😆. So I recommend trying savory cottage cheese casserole as a light, nutritious breakfast or dinner.
cook chicken liver shish kebab and you will never go hungry on a picnic. This product is very inexpensive, but you need to be able to cook it correctly. Otherwise, the liver may become bitter or very hard, which you definitely would not like. We will tell you all the subtleties, the secrets of cooking, teach you how to marinate the product and fry it correctly.
A simple offal dish
Do you like barbecue? Probably only vegetarians can answer “no”. And then, they can also treat themselves to vegetable or fruit skewers. Everyone loves meat, young and old. And with the onset of warm days, many are eager for nature, for fresh air. Here you simply cannot do without dishes from the fire.
You can cook on the grill a lot of all sorts of goodies: pork, lamb, chicken, beef, fish, vegetables or even offal. Today we will tell you how to properly cook chicken liver skewers. We will tell you all the subtleties, share good advice.
Preparation of ingredients
- chicken liver - 500 g;
- bacon - 350 -400 g;
- bamboo skewers.
How to cook ?
In order to cook chicken liver skewers in bacon, the liver does not need to be marinated in any way. By the way, please note that if the bacon is salty, then the kebab itself does not need to be salted. Although , of course , be guided by your taste .
- Rinse and dry your liver.
- Take the strips of bacon and, if necessary, cut them in half lengthwise.
- Lay one liver on each strip and roll up. You can season to taste if you wish.
- Thread the roll onto a wooden skewer.
- Further, your actions are as follows: you can send the kebab to a frying pan or grill grate, and then to the grill.
- Fry until tender , serve with fresh salad and vegetables .
Alternative recipe
We will also briefly tell you about how chicken liver is cooked on the grill, if marinated. So, prepare the following ingredients:
- chicken liver - 1 kg;
- onion - 2-3 pcs.;
- crushed garlic - 3 pcs.;
- mayonnaise - 150 g;
- not spicy mustard - 1.5 tbsp.;
- salt, pepper - to taste.
Let's start cooking. Step by step recipe:
- We wash, dry the chicken liver.
- We clean the onion, cut it. Should be 8 parts. Thanks to this cutting, it will be more convenient for you to string the vegetable.
- Transfer the liver to a bowl , add onion , crushed garlic , mustard , mayonnaise . Salt, pepper, mix gently. Leave to stand in a cool place for about 2 hours.
- Moisten wooden skewers in water (so as not to burn), and then string liver on skewers, alternating it with onions.
- You need to fry the skewers with the help of a grill grate, greased with oil. Put your liver skewers on it, and then send it to the fire.
- Fry the kebab until cooked, periodically turning over.
Now you know how tasty and fast enough to cook delicious chicken liver. This dish is quite inexpensive, but very, very tasty.
If finances are tight, but you want kebabs, you can cook them from chicken liver. Such a barbecue will cost 2-3 times cheaper than usual. For the cost of a business lunch for one person, it will be possible to feed a company of 3-4 eaters with kebabs. But you still have to work hard. Although a little.
First of all, let's get everything we need.
We will need:
Chicken liver - 1 kg - 70-90 rubles
Onions - 1-2 pcs. - 5 rubles
Garlic - 1-2 cloves - 1 rub
Mayonnaise - 100-150 g - 10-15 rubles
Mustard ready - 1 tbsp. spoon - 3-5 rubles
Bamboo sticks for 5-10 rubles.
In total, for a little more than 100 rubles we can make kebabs for about 2 people. This is even with a margin, for alcohol. Under it, as you know, eats better.
Cooking method:
We sort out the liver. We cut off the bile, these are such green things, they come across sometimes. We cut out white films-ducts, since they are small in chicken and also do not always remain with the liver. My necessarily, among the pieces of the liver come across and feathers. You don’t need to cut anything, the chicken liver is exactly the size of a barbecue piece. We put the processed and washed liver in a spacious cup.
Drain the liquid if necessary. We cut the onion into quarters-eights, depending on the size of the onion. This cutting is due to the fact that it is easier to put onions on sticks.
Put in the liver finely chopped garlic, mustard
A broken onion,
Salt, mix gently with a spoon, add mayonnaise
Mix gently again. We leave in a cold place for several hours. At least 1-2.
If you are going to fry on coals, then it is advisable to soak the sticks in water too so that they do not inadvertently burn out.
After the time allotted for pickling has elapsed, we string the liver on sticks, alternating it with pieces of onion. It is better to string pieces of the liver lengthwise so that they do not hang or dangle. It is better to prick large pieces in two places in the form of a sail.
Of course, it is better to fry chicken liver skewers in the grill, but you can also in a frying pan, grill, oven. I fried in a pan.
Features of frying liver skewers in a pan:
- it is better to take a non-stick frying pan, since you need to heat it up strongly so that the kebab fries beautifully and tasty, and the non-stick coating is afraid of strong fire.
- pour a little into the pan vegetable oil.
- when frying, it is better to cover the pan with a lid for a while, because without a lid over high heat, the liver inside will not be ready yet, and the outside will already burn.
Fry first on one side, then turn over to the other. It is advisable to fry until slightly burnt, as if imitating cooking on charcoal.
Chicken liver skewers almost always turn out soft and juicy. Chicken liver has a mild specific liver taste, so kebabs from it are preferable to kebabs from the liver of other animals. Pan-fried liver skewers can be served as a second course for lunch or dinner. Liver kebabs are also good cold, so you can take them with you for a “snack” at work, on a trip or hike.
Among the many, many kebab recipes, liver kebab recipes rightfully occupy their own special place. Properly cooked, this kebab turns out surprisingly juicy, fragrant, tender and excitingly unusual. Due to its bright taste and special piquancy, liver shish kebab has gained immense popularity in many countries of the world. The hero of our today's story enjoys special love in Egypt and Uzbekistan. Ask the residents of Tashkent where you would like to try the most delicious dumba-jigar, and you will immediately be called a dozen barbecue places where this delicacy is best prepared. But Russian picnic lovers unfairly ignore this barbecue. And absolutely in vain. Try to cook this dish just once, and it will definitely fall into your favorites. Today we will tell you how to cook liver skewers.
As in the case of any other truly folk and popular dish, there are very, very many recipes for liver kebabs. In every country, in every city, and maybe in every house, such a barbecue is prepared in its own way. For example, in Egypt, liver pieces are pre-marinated with spices and tamarind or lemon, and in Uzbekistan, liver pieces are shifted with pieces of lamb fat. Soy sauce and a little garlic will give your barbecue a magical flavor. Chinese food, and fresh spices and olive oil will remind you of the Mediterranean.
Despite the apparent simplicity of cooking liver shish kebab, like any other shish kebab, it requires knowledge of some secrets and tricks. We should not forget that the liver is one of the most capricious meat products. A little inattention or haste, and instead of a tender and juicy kebab, you risk getting a skewer with dry and tasteless pieces of overcooked liver.
But don't worry! Today, "Culinary Eden" has collected and prepared for you the most necessary and important tips, secrets and recipes that will definitely help you prepare a truly tasty and fragrant dish and tell even the most inexperienced picnic lovers how to cook barbecue from the liver.
1. The most delicious barbecue is obtained from beef, and even better from veal liver, although you can cook an excellently tasty and aromatic dish from pork and even chicken liver. In order for your barbecue to turn out to be truly juicy and tender, it is very important to choose the right liver. Fresh, unfrozen liver is best, because such a product is most convenient to carefully examine, check and smell. In addition, the liver, not subjected to freezing, fully retains all its taste qualities, and dishes from it are noticeably softer and juicier. If for some reason you have to use frozen liver for your barbecue, then try to be as careful as possible about the process of defrosting it. Defrost the liver at a temperature not higher than +5⁰, placing it in a deep dish covered with a lid or cling film. Long defrosting at a low temperature will allow you to fully preserve the taste of the liver.
2. When choosing fresh beef or veal liver, pay attention to its color, density and smell. The color of the liver should be even, red, without spots. Too light or, on the contrary, an excessively dark color of the liver will tell you about its freshness or improper storage. The surface of a good fresh liver should be even, smooth, and on the cut, the liver should be slightly rough, in no case too wet. The front part of the liver, which contains fewer large vessels and veins, is best suited for barbecue. Be sure to smell the liver before you buy! Fresh liver has a pleasant sweet smell. Any unpleasant smells should make you refuse to buy - delicious barbecue will not come out of such a liver.
3. Traditionally, the most delicious is liver shish kebab, fried over grapevine coals, which give a special enchanting aroma to this dish. But to extract such coals in the conditions of central Russia, alas, is almost impossible. And here coals from birch, aspen or apple logs will come to our aid, and also better mix such coals. You can also use ready-made coals sold in any supermarket, just make sure that they are not saturated with special liquids that help to easily ignite your coals, but often spoil the dishes cooked on them with extraneous chemical odors.
4. When preparing liver shish kebab, it is very important to carefully monitor the frying time, because liver dishes are very easy to dry out. Traditionally, there are two degrees of readiness of the liver kebab - with and without blood. It is very easy to determine the degree of readiness, it is enough to make a deep cut on one of the pieces. The main thing is that even if you like barbecue with blood, the blood flowing from a piece of liver should be completely transparent, without a hint of turbidity - only transparent, slightly reddish meat juice. In the event that you like a well-done kebab, be careful and try not to let it dry out. Cooking time for a well-done but still juicy and tender barbecue from the liver does not exceed 15 - 17 minutes.
5. Let's try to cook a real Uzbek dumba-jigar - liver shish kebab with lamb fat. 500 gr. fresh beef liver rinse thoroughly, remove the film and ducts, chop into 4 by 4 cm pieces and put in a bowl. Add 1 teaspoon of salt, 1 teaspoon of cumin and 2 tbsp. tablespoons finely chopped green cilantro. Mix everything thoroughly and leave in a cool place for 15 minutes. 300 gr. lamb fat cut into cubes slightly smaller than the pieces of the liver. Thread the liver pieces onto skewers, alternating with pieces of lamb fat. Roast on coals for 10 - 15 minutes. Serve with a salad fresh onion and greenery.
6. It turns out very tasty shish kebab from lamb liver in an omentum. Do not be alarmed, the omentum is easy to buy at any market, in the meat rows. 500 gr. cut lamb liver large pieces. Spread a small piece of omentum, place a piece of liver in the center, salt, sprinkle with zira or cumin, add one or two rings hot pepper and a sprig of cilantro. Carefully wrap the liver with spices in the omentum. Repeat the operation with all remaining liver pieces. Put the prepared liver in a bowl, add three onions cut into rings and 30 gr. chopped green cilantro. Mix very gently and leave in a cool place for 1 to 2 hours. Thread the liver pieces in the omentum onto skewers and roast over the coals for 10 to 15 minutes. Serve with hot sauce and fresh vegetables.
7. Excellently tender and refined, kebab from the liver, aged in wine marinade, is obtained. 500 gr. Rinse beef liver, clean from films and ducts, cut into large pieces and put in a marinating bowl. Prepare the marinade separately. Mix 200 ml. dry white wine, 100 ml. olive oil, 50 ml. lemon juice, ½ teaspoon black pepper and ½ teaspoon ground coriander. Cut two large onions into rings, sprinkle with coarse salt and slightly remember with your hands until the juice is released. Mix the liver and onion, pour over the marinade and mix everything thoroughly again. Leave the liver prepared in this way in a cool place for 10 - 12 hours to marinate. Roast over coals as usual. Serve with pickled vegetables or vegetable salsa.
8. Very juicy and soft is veal liver skewers aged in spiced oil. 450 gr. clean the veal liver from films and ducts and chop into small pieces. In a deep frying pan, heat up to 50⁰ 8 tbsp. tablespoons of vegetable oil, add ½ teaspoon of cumin, ½ teaspoon of hot pepper, ½ teaspoon of ground paprika to it and mix thoroughly. Then add pieces of liver to the spicy oil, salt to taste, mix again and leave warm for 30 minutes. String liver pieces prepared in this way on skewers, alternating them with onion halves and pieces of sweet pepper. Roast over coals as usual. Serve garnished with fresh herbs and lemon slices.
9. Liver and apple shish kebab will delight you with its bright aroma and delicate taste. Peel one kilogram of beef liver from films and ducts and cut into small pieces. Peel two large Antonov apples from the core. Grate one apple on a coarse grater, cut the other into large pieces, slightly smaller than liver pieces. Fold in the apple pieces and applesauce in a marinating bowl, add two sliced onions, liver, 4 tbsp. spoons of soy sauce, 1 tbsp. spoon apple cider vinegar, ½ cup water and 1 tbsp. a spoonful of chopped parsley. Mix everything thoroughly and leave in a cool place for one hour. Thread liver pieces onto skewers, alternating with apple slices and onion rings. Roast over coals as usual.
10. The original Belgian recipe will allow you not only to enjoy the delicate taste of juicy barbecue, but also surprise your friends with its unusual appearance. Rinse one kilogram of veal liver thoroughly, remove films and ducts and cut into long strips 4 cm wide and 1 cm thick. Mix one glass of sour cream with ½ teaspoon of black pepper, 1 teaspoon of ground coriander and 1 tbsp. a spoonful of chopped parsley. Gently beat each strip of liver, salt to taste, brush with sour cream and spices and roll up. String the finished rolls on skewers, brush with the remaining sour cream on top and fry over coals until cooked. Serve with boiled rice and fresh vegetable salad.
And on the pages of "Culinary Eden" you can always find even more proven recipes that will definitely tell you how to cook liver skewers.
Regardless of the time of year and lifestyle, most people love picnics and fun in the fresh air, especially with a good feast.
Today we're going to show you how to add variety to your traditional dishes"in nature" and make a quick and easy chicken liver skewers on the grill. Of course, now many have thought that nothing can be compared with pork neck, ribs or kupat, but believe me, chicken liver can become a real masterpiece!
Sizzling fragrant meat with vegetables in the fresh air in a winter forest or in a summer meadow - this is a double gastronomic pleasure! But it is not necessary to resort to traditional options barbecue cooking. Fry for a change on a nearby skewer, along with selected pork or beef tenderloin chicken liver, and next time guests will come to you specially for grilled chicken liver skewers, the recipe of which you will find below!
Chicken liver skewers on the grill
Ingredients
- raw chicken liver- 1 kg + -
- - 2 pcs. + -
- - 1 stk + -
- — 1/2 tbsp or to taste + -
- - 2 pinches + -
Step by step cooking chicken liver skewers on the grill
This recipe cooks very quickly. In total, everything about everything will take 2.5-3 hours. We open the liver bought in the store, inspect it, it is not necessary to wash it, but it is better to remove all connective tissue (whitish films and streaks).
If we purchased an offal on the market chilled by weight, then it is still worth rinsing it. After that, be sure to let it drain on a paper towel so that there is no excess water left. During frying, its rapid evaporation will make the kebab tough. Be sure to cut off any excess.
- Since we are going to make barbecue on the grill, real skewers will be used, not miniature skewers. Therefore, cutting the liver into pieces is not worth it.
- We clean the onion and, depending on its size, chop either thicker circles (4-5mm) - small onions, or into quarters - larger onions. We spread it to the offal.
- All salt, pepper and mix with mayonnaise in a deep bowl. Cover with a lid and leave room temperature(only if it is not higher than 22 ° C) for 2 hours.
- Time can be spent preparing the barbecue, especially if there are no ready-made coals, the wood should burn well. We do not allow an open flame, since the liver is much more tender than fibrous meat and will simply burn.
- When everything is ready, we string the pieces on skewers, alternating with onion rings or slices. We try to keep the pieces of offal from hanging out - it is better to hook them in one more place than to allow burning.
- Arrange the skewers on the grill and leave for 10 minutes. Then turn over to the other side. Depending on the heat and the size of the pieces, chicken liver skewers will be ready in 15-20 minutes.
Let's serve it right away! If desired, you can decorate with herbs or fresh vegetables, but even in pure form he won't disappoint. Bon appetit!
Cooked according to this recipe, barbecue from the liver on charcoal is obtained diet dish, but if you want to make it more satisfying, juicier, and there is absolutely no time for pickling, we recommend that you refer to the following recipe.
Chicken liver skewers in bacon on the grill
Since the liver will not be marinated, we immediately prepare the barbecue and coals.
Ingredients
- Chicken liver - 1 kg;
- Chopped bacon - 600g;
- Salt, pepper - to taste;
- Fresh vegetables - optional.
How to cook chicken liver in the form of barbecue on the grill
- We prepare the liver, as in the previous recipe: mine by weight, packaged, we only inspect for white films. Either way, cut them off.
- Add salt, but only if the bacon is lightly salted or contains no salt at all. Be sure to season with pepper and proceed to stringing.
- On the work surface - a table or cutting board, lay out slices of bacon. We wrap in each piece of the liver, put it on a skewer and move on to the next.
- If desired, you can alternate bacon rolls with halved tomatoes, if they are small, or cut into rings. Red sweet peppers and even circles of salted eggplant are also well suited to such a barbecue.
- When everything is ready, put it on the grill with hot coals and fry for 10-15 minutes on each side.
Serve ready-made shish kebab piping hot! As you can see, there is nothing complicated in creating this hot dish and everyone can master it.
And now we will answer the most burning question of anyone who decides to take up cooking.
How to marinate chicken liver for barbecue
Time
Since the by-product itself has a delicate, fast-absorbing structure, long pickling is not necessary.
Of course, if we hold the liver in kefir, mayonnaise or vinegar marinade for standard 8-10 hours, there will be no trouble, on the contrary, this will completely relieve it of bitterness in the aftertaste.
But even 2-3 hours will be enough to make the dish more juicy.
Marinade
You can make it according to a standard recipe suitable for pork or beef, combining mustard, sour cream, kefir or vinegar. You can also use soy sauce.
The main thing is to remember the proportions: for 3 parts of a neutral taste (kefir, mayonnaise, sour cream), you can add 1 part of a spicy ingredient (vinegar, mustard). If we pour into the marinade soy sauce, it is better to be careful with salt, reducing its amount by at least two times, since the liver will be soaked anyway.
Try, experiment, and be sure to share your impressions in the comments, friends!
