Liver Kabobs
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
worcestershire sauce
|
|
| ¼ | cup |
vinegar
|
|
| 3 | tablespoons |
prepared mustard
prepared |
|
| 3 | tablespoons |
molasses
|
|
| ½ | cup |
ketchup
|
|
| 1 | pound |
beef liver
or calf's liver |
|
| 6 | slices |
bacon
|
|
| 1 | pound |
sweet red bell peppers
cut in 12 pieces |
|
| 1 | large |
green bell peppers
cut in 12 pieces |
|
| 8 | small |
onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
worcestershire sauce
|
|
| 59 | ml |
vinegar
|
|
| 45 | ml |
prepared mustard
prepared |
|
| 45 | ml |
molasses
|
|
| 118 | ml |
ketchup
|
|
| 453.6 | g |
beef liver
or calf's liver |
|
| 6 | slices |
bacon
|
|
| 453.6 | g |
sweet red bell peppers
cut in 12 pieces |
|
| 1 | large |
green bell peppers
cut in 12 pieces |
|
| 8 | small |
onions
|
|
Directions
Combine first 5 ingredients in a small saucepan; simmer over low heat 3 minutes.
Set aside.
Cut liver into bacon-size strips.
Lay a liver strip on each bacon slice.
Alternate vegetables and meat on skewers, lacing meat accordian style.
Brush with sauce, and grill 15 to 20 minutes over hot coals or until bacon is crisp and liver is cooked to desired doneness.
