Rippled Liver Kabobs
|Beef liver||1 Pound, thinly sliced|
|Bottled french dressing||1⁄2 Cup (8 tbs)|
1. Cut liver into 16 strips, each about 1 1/2 inches wide; place in a shallow dish. Drizzle with 1/4 cup of the French dressing; cover. Chill at least an hour to season.
2. Scrub potatoes; halve each. Parboil in boiling salted water in a small saucepan 15 minutes, or until almost tender; drain. Trim ends of zucchini; slice zucchini into 8 even pieces. Parboil in boiling salted water in a small saucepan 5 minutes; drain.
3. Remove liver from marinade and thread, accordion-style, alternately with potatoes and zucchini onto 4 long skewers. (Thread zucchini through skin so it will stay on skewers.) Brush kabobs with part of remaining 1/4 cup French dressing. Place on rack of broiler pan.
4. Broil, 4 inches from heat, turning several times and brushing with remaining French dressing, 10 minutes, or just until liver loses its pink color.