Liver in a grid on the grill, liver kebab in a fat grid

Liver kebab wrapped in fat mesh is incredibly tasty. It turns out soft, tender, and after baking the fat forms a very appetizing crispy crust. This dish will be appreciated even by those who do not like liver too much.

It is very easy to prepare liver in a grid on the grill. The main thing is to stock up on everything you need in advance - first of all, fresh beef, lamb or any other liver and fat mesh.

A fatty mesh surrounds the insides of the animal. It melts during cooking and makes the dish more juicy and soft. Often cutlets, meat and pate are also prepared in it.

What ingredients will you need?

To prepare this dish you will need the following ingredients:

liver (beef, lamb or pork) – 0.7 kg;
fat mesh – 300 g;
salt, herbs and pepper to taste.

Cooking method

Cooking such an unusual kebab is quite simple. Typically, the cooking process involves the following steps:

1. Remove the rough film from the liver. It is easier to do this by prying it with a knife at the cut site and separating it with your hands. Vessels and ducts should be eliminated in the same way. They can ruin the taste of the finished dish.

2. Cut the fat mesh into squares, the size of which will allow you to wrap a small piece of offal in them.

3. Cut the liver into cubes with one side measuring three centimeters.

4. Wrap a piece of offal along with herbs in each prepared grid square.

Thanks to the mesh, the offal will remain tender after cooking, and the greens will not burn.

IMPORTANT! The mesh must be on all sides.

5. Place the pieces on skewers, add salt and pepper

6. Place on the grill and fry on each side for 5-7 minutes. Amazingly delicious kebab is ready!

Beef liver shashlik on the grill

Beef liver shashlik on the grill is an excellent dish for family and guests. It is not difficult to prepare, especially if you take into account the above recommendations.

See also how to cook fried liver with onions and garlic

Calorie content per 100 g - 199 kcal.
Number of servings - 3
Cooking time - 9 hours

Ingredients:

Beef liver – 900 g
Cilantro - 50 g
Onions - 4 pcs.
Spices - to taste
Lemon - 2 pcs.
Basil – 25 g

Cooking beef liver shish kebab on the grill:

Peel the onions and cut into 5 mm rings.
Wash the cilantro and basil, dry and finely chop.
Cut the liver into large pieces, salt and sprinkle with spices.
Place the liver with onions and herbs in the pan, alternating layers.
Sprinkle the ingredients generously with lemon juice.
Cover the pan with a plate and set the press, for example, by placing a container of water on the plate.
Leave the liver to marinate in its own juice for 8 hours.
Thread the liver onto skewers so that there is plenty of space between the pieces.
Cook the shish kebab on the grill over hot coals for 20 minutes until it acquires a beautiful golden brown hue.

Helpful cooking tips

Lamb leg shashlik

If liver kebabs in a fat mesh are cooked on a grill, wooden skewers should be soaked in plain water for at least one hour. When cooking in a frying pan or baking sheet, this procedure is not necessary.
The grill grate should be pre-lubricated with oil.
It is convenient to wrap the liver by analogy with candy wrappers: first roll it into a roll, and then wrap the edges. Skewers should then be inserted through these edges. This will prevent her from turning around.
The offal should first be filled with cold water, leaving it to soak for a couple of hours. After this, rub it with salt and pepper, and then fill it with any mineral water and leave for another hour. It is recommended to keep the grease mesh in cold water. After soaking, it will become much softer and more elastic, and it will be more difficult to accidentally tear it.
It is better to use pork mesh, regardless of what kind of liver the kebabs are made of: beef, chicken or some other kind. Pork melts faster and better moistens the product being cooked on the grill.

Thanks to its bright and unusual taste, the recipe for liver in a fat mesh is popular in many countries and regions, especially in the Caucasus, Central Asia and Egypt. But among Russians who love barbecue forays into nature, it is often completely undeservedly ignored. Try to cook this amazing kebab at least once, and you and your cheerful company will definitely like it.

Chicken liver shish kebab

Chicken liver shashlik turns out to be the most tender. The picnic dish is prepared in a simple mayonnaise marinade with salt and onions. At the same time, the food turns out to be tasty, very soft and low in calories.

Ingredients:

Chicken liver - 1.5 kg
Mayonnaise - 2 tbsp.
Onions - 2 heads
Salt - to taste

Preparation of chicken liver shish kebab:

Remove all veins from the liver, add salt and mix.
Peel, wash and chop the onions into half rings.
Place the liver and onions in a saucepan, add mayonnaise and mix gently again.
Leave the chicken liver kebab to marinate for one hour.
Carefully place the liver pieces on the skewers as long as possible. If the pieces hang down, they will shrink well during charcoal grilling.
Place the skewers on the grill, pressing them well together, and leave the liver until it sets. Then move them slightly apart and continue frying, periodically rotating the kebab in a circle.
In 7-10 minutes, the chicken liver kebab will be ready.

The benefits of milk

Treatment of cough with milk has been carried out since ancient times. And today it is used, often as part of various medicinal mixtures, because in combination with other products (honey, sage, etc.), the valuable properties of milk are only enhanced.

The most famous and delicious recipe with milk is this: mix 250 ml of warm milk and 5 ml (1 tsp) honey.
There are also recipes based on milk, for example, with mineral water (alkaline) in a 1:1 ratio, with figs (1 fruit per glass of milk).
Boil 0.5 liters of milk, add half a glass of unshelled pine nuts and boil for another 5 minutes. Drink in small sips.
A mixture that helps with cough is: carrot juice and milk, 50/50.
Add 15 ml (1 tbsp) sage to a bowl with 150 grams of milk. Bring the mixture to a boil and turn off the heat. Add 5 ml of butter to the broth and close with a lid. After ¼ hour, add 5 ml of honey and strain. Take the product at night.

Trichinosis

Trichinosis is a disease caused by helminths. The larvae of this parasite live in the muscle tissue of animals, where they can live for a long time. They are reliably protected from damage by the capsule.

A person becomes infected with trichinosis by eating steaks, poorly fried kebab, raw minced meat and meat. The greatest danger in terms of infection is lard with muscle layers. If you consume it internally without heat or other treatment, the risk of getting helminthiasis is quite high.

The use of pork mesh is popular in folk medicine for coughs. However, it is quite possible to do without it. Sometimes lard can do more harm than good.

Coughing is a protective reaction to the penetration of viruses, bacteria, and allergens into the respiratory tract. Sometimes coughing is caused by diseases of other organs - the heart, stomach and intestines, and mental disorders. But the most common cause of this unpleasant symptom is, of course, infection, and most visits to medical institutions are associated with this.

The only remedy for MOLES, WARTS and PAPILLOMAS, recommended by the chief oncologist!

….>>

Principles of cough treatment

Medicines for cough are used in children to influence the cause of this symptom: if it is viral, these are antiviral drugs, if it is bacterial, they are antibacterial agents. In addition, cough suppressants and mucolytics are also used. In the absence of fever, treatment is carried out using inhalations with saline, alkaline solutions or medications (mucolytics, bronchodilators).

Along with medications, traditional medicine methods are also actively used.

For these purposes, plants and their parts, animal products (milk, fat or lard, honey) are used. Treatment using these means is carried out following the rules:

Before starting treatment, you need to consult a doctor - any remedy has its contraindications, and some cannot be used in children at all;
Before use, you should test for sensitivity. To do this, you need to take a small amount of the product and apply it according to the instructions (take internally or apply externally);
if allergy symptoms appear, stop taking the drug and call an ambulance;
when preparing the drug, you need to accurately calculate the dose - traditional medicine, if you do not follow the instructions, is not as safe (as many people believe);
In children, recipes that use tinctures (vodka) are not used.

Liverworts

Ingredients:

150 grams of buckwheat;
500 grams of beef liver;
2 onions;
2 medium carrots;
1 pork caul.

Preparing the dish will require a certain amount of time. In the evening, buckwheat is poured with boiling water and left overnight. Onions and carrots are chopped and fried, buckwheat and liver are added, then everything is passed through a meat grinder. Next, the fat mesh, the recipes for which are quite simple, is cut into squares. Place one tablespoon of filling into each square and wrap it in the same way as cabbage rolls. Liverworts are fried in a frying pan until crispy. In this case, the seal will become invisible, the fat will melt and saturate the filling. The liverworts are then placed in pots, with cabbage leaves placed on the bottom, poured with boiling water, covered with lids and placed in the oven for twenty minutes. Serve the finished dish with sour cream.

Thus, you can prepare many different dishes using the cauldron. These could be, for example, casseroles, meat rolls, homemade sausages, etc. Culinary experts recommend serving the dish hot, since the fat that saturates the filling can solidify at room temperature. Adipose mesh is a source of vitamins, saturated fatty acids, and is well absorbed and helps strengthen nails, hair, and skin.

Oats easily overcome cough

Milk with oats helps a lot in the fight against cough: add a glass of oats to a liter of milk, boil this mixture over low heat for an hour and a half, then leave for 30–40 minutes, strain. Well, you need to take it in a dosage of 30 m, 3 times a day. After cooling, you can add honey to the product.
Instead of milk, oats can be poured with boiling water and this product can be drunk 2 times a day. half a glass: in the morning 30–40 minutes before breakfast, and in the evening after dinner 2 hours later.
The following recipe: liter of milk, 50 gr. oats, 3 medium cloves of garlic. Then the mixture must be put in the oven for 2 hours, then be sure to strain. Take half a glass of this thick, jelly-like liquid before bed.

https://www.youtube.com/embed/Tnw_I3wszS8?wmode=transparent In conclusion, we can say that traditional medicine has not lost its importance today. This is due to several factors:

they can be used at any stage of cough treatment;
The products are completely natural and do not contain chemicals, dyes or other substances, which is especially important when treating coughs in children.

The main thing to consider is that folk remedies should be used together with traditional medicine, and not instead of it. And then you can cure a cough, no matter what its cause, easily and quickly!

Pork liver shashlik

An incredibly piquant combination - liver with squealing cracklings and exploding tomato juice. This is truly a gourmet delight of juicy and aromatic pork liver kebab.

Ingredients:

Pork liver – 400 g
Milk - 3/4 tbsp.
Lard - 100 g
Tomato - 4-5 pcs.
Garlic - 4-5 cloves
Ground ginger - a pinch
Ground cloves - a pinch
Salt - to taste
Mixed peppers - to taste

Preparing pork liver shish kebab:

Wash the liver, cut into plates of 3x6 cm and 7-8 mm in thickness. Salt, pepper, sprinkle with ground ginger and cloves.
Cut the lard into 3x3 cm squares and 5-6 ml thick. Rub it with garlic and leave to soak.
Wash the tomatoes, dry them, cut them in half, salt and pepper.
Place lard on each piece of liver and fold the offal in half. Lard will give the kebab extra tenderness.
Thread pieces of liver with lard onto a skewer, alternating with tomatoes.
Place the skewers on the grill with hot coals, pressing them tightly against each other.
Cook the liver for no longer than 20 minutes, turning the skewers periodically to ensure the meat cooks evenly. If you want to get liver with blood, make sure that the juice when punctured is red, not cloudy, but transparent. If you want well-done meat, carefully monitor the cooking process so as not to dry it out.