Beef and liver kabobs PDF Print E-mail

Beef and Liver Kabobs (Kyinkyinga)

Serve over hot cooked rice to catch all the delicious juices.

1 pound high-quality beef chuck, tip or round, 1 inch thick
1/2 pound beef liver, 1 inch thick
1/4 cup lemon juice
3 tablespoons vegetable oil
1 clove garlic, chopped
1 1/2 teaspoons onion salt
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper

Cut beef and liver into 1-inch cubes. The meat cuts easier if partially frozen. Place meat in a non-reactive bowl. Mix remaining ingredients; pour over meat. Cover and refrigerate, stirring occasionally, at least 6 hours. 

Thread beef and liver cubes on each of 6 skewers. Brush with marinade. Set oven to broil or 555 degrees F. Broil kabobs with tops 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil 5 to 6 minutes longer.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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