World Cuisine

Calves' Liver Kebabs

prep 15 mins, plus resting cook 8 mins
  • 1 kg (2 lb) calves' liver, thickly sliced
  • 150 g (5 oz) beef caul fat
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • ¼ teaspoon pepper
  • salt
  • chipped potatoes, to serve

Grill the liver slices quickly on both sides.

Cut the liver and caul fat into pieces and put in a bowl with the spices and salt. Cover with clingfilm and place in the refrigerator for 1 hour.

Thread the liver onto 6 skewers, alternating with two pieces of fat on each skewer, and cook for 8 minutes, turning regularly, over hot coals or under a hot grill.

Serve with chipped potatoes.

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