Kebabs of Liver On Onions
|Calfs liver||1 1⁄2 Pound (750 Gram)|
|Ground cumin||4 Tablespoon|
|Bacon||1⁄2 Pound (125 Gram)|
|Lemon juice||3 Tablespoon|
|Onions||4 Medium, sliced|
|Continental potato salad||1 Cup (16 tbs)|
Soak liver in a bowl of water for 1 hour, remove and pat dry, skin and discard tubes and cut meat into cubes.
Heat oil in a pan, add meat and cook, turning often, until lightly browned.
Remove liver from pan and roll in cumin, then wrap each cube in a piece of bacon.
Thread onto skewers, sprinkle with salt, pepper, lemon juice and more cumin.
Place kebabs over medium hot coals and cook for 15-20 minutes, turning often, until bacon is crisp.
Meanwhile, add butter to the pan juices and heat, add onion slices and saute until golden.