GRILLED CALF LIVER KABOBS WITH WILTED SPINACH SALAD
I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally!
Provided by Jeff Hixson
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
- Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
- Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
- Keep warm while preparing the salad.
- For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
- Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
- Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
- Season with salt and pepper, arrange on serving plates.
- Top each salad with 2 kabobs.
- Serve with crusty garlic bread.
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1MPECTO
[email protected]I highly recommend this recipe to anyone who loves liver or is looking for a new way to enjoy it.
MD: FORID mia
[email protected]These kabobs are a great way to add some variety to your grilling repertoire. They're also a healthy and delicious way to enjoy liver.
Dalitso Mvula
[email protected]I'm not usually a fan of liver, but I really enjoyed these kabobs. The marinade and grilling process really improved the flavor and texture of the liver.
Joshua Novath
[email protected]These kabobs are a great way to enjoy liver without having to eat it plain. The marinade and grilling process really tenderizes the liver.
Anamul mristry
[email protected]I love the combination of flavors in this dish. The liver is savory, the spinach is slightly bitter, and the balsamic vinegar dressing is sweet and tangy.
Roberto Acevedo
[email protected]I've made these kabobs several times now and they're always a hit. They're a great way to use up leftover liver.
Maqsood Qadri
[email protected]These kabobs are a great way to get your kids to eat liver. They're so tasty, they'll never even know they're eating liver.
Geihf Buc
[email protected]I'm so glad I found this recipe. It's a new favorite in my house.
donkor francis
[email protected]These kabobs are great for a party or a weeknight meal. They're easy to make and everyone loves them.
S Jeyakumar
[email protected]I served the kabobs with roasted potatoes and grilled vegetables. It was a complete meal.
Angela Graziano
[email protected]I grilled the kabobs over medium heat for about 10 minutes per side. They were cooked perfectly.
Muhammad Ismali
[email protected]The balsamic vinegar dressing was the perfect finishing touch for the salad.
baryab mustafa
[email protected]I used baby spinach instead of regular spinach for the salad. It was a nice touch.
aftab fayyaz
[email protected]I marinated the liver in olive oil, garlic, and oregano for an extra hour before grilling. It added even more flavor to the kabobs.
Jeremey Daley
[email protected]The recipe was easy to follow and the results were delicious. I'll definitely be making these kabobs again.
md nisad
[email protected]I've never been a big fan of liver, but these kabobs changed my mind. They were so good!
Saifulkhan Akkk
[email protected]Grilled calf liver kabobs were a hit! The liver was tender and flavorful, and the wilted spinach salad was the perfect accompaniment.