Liver and Onion Kebabs is a modern British recipe for a classic barbecue dish of seasoned lamb liver, bacon and onions that are cooked on a barbecue (grill) and served with a butter, onion and balsamic vinegar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Liver and Onion Kebabs.
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Liver and Onion Kebabs: Classic British recipe for a barbecue dish of seasoned lamb liver, bacon and onions that are cooked on a barbecue (grill) and served with a butter, onion and balsamic vinegar sauce.
mixed salad leaves, to accompany
tomatoes, quartered, to accompany
Method:
Cut the lamb's liver into serving-sized cubes. Mix the flour with the dried herbs then add the liver pieces and toss to coat.
Stretch out the bacon rashers with the back of a knife. Cut each rasher in half and wrap the bacon around half the liver pieces.
Thread the plain liver pieces onto skewers, alternating with the bacon-wrapped liver pieces. Cut the onions into rings and carefully thread these over the kebabs.
Take the onion rings that are too small to fit over the liver pieces and chop finely. Melt the butter in a small pan, add the chopped onion and fry for about 5 minutes, or until soft and lightly coloured. Stir in the vinegar then take off the heat.
Brush this butter mixture over the kebabs then place on an oiled barbecue rack over hot coals. Cook the kebabs for between 8 and 10 minutes, turning frequently and basting with the butter mixture, until the liver is just cooked (it should remain a little pink in the centre).
Transfer the kebabs to a serving plate. Serve accompanied by mixed salad leaves and tomato quarters.
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