Liver Kabobs

Beef liver on a grill might sound old-school, but wrap it in bacon and thread it between colorful bell peppers and onions, and you’ve got a skewer that converts even skeptics. The bacon fat bastes the liver as it cooks, keeping it moist while adding smoky crunch to every bite.

The basting sauce is where the real flavor lives. Molasses and ketchup bring dark sweetness, vinegar and mustard add a sharp tang, and Worcestershire sauce ties it all together with savory depth. Simmer it for a few minutes to meld the flavors before brushing it on.

Cut the liver into thin strips the same width as the bacon so they line up neatly when layered. Thread them accordion-style on the skewers, weaving back and forth with the vegetables between each fold. This gives you maximum surface area for crisping and charring.

Pro Tips

• Don’t overcook the liver. It should be slightly pink in the center for the best texture. Well-done liver turns tough and grainy
• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning
• Keep the peppers and onions roughly the same size so everything cooks at the same rate
• Brush with sauce multiple times during grilling for a sticky, caramelized glaze

Variations

• Swap beef liver for chicken livers, which are milder and cook faster on the grill
• Add chunks of pineapple between the vegetables for a sweet-and-savory Hawaiian-style kabob
• Use the basting sauce on pork chops or chicken thighs if liver isn’t your thing