|Tomato juice||1 Cup (16 tbs)|
|Minced dried onion||2 Tablespoon|
|Dried oregano||1 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Beef liver||1 Pound, cut into 1 inch-wide strips|
|Zucchini||3 Medium, cut into 3/4 inch chunks|
In deep bowl combine tomato juice, onion, salt, oregano, garlic powder, and pepper.
Add liver, stirring to coat.
Let stand at room temperature 30 minutes, stirring occasionally.
Meanwhile, cook zucchini in boiling unsalted water for 3 minutes or till nearly tender; drain.
Lift liver from marinade, reserving marinade.
On four skewers thread strips of liver loosely, accordion-style, alternating with the zucchini.
Grill over medium-hot coals for 4 to 5 minutes, brushing occasionally with marinade.
Grill and baste 4 to 5 minutes more.