Lemony Chicken Livers En Brochette
|Chicken livers||1 Pound (About 16 Units)|
|Canned water chestnuts||8 Ounce (One Can)|
|Bacon slices||8 , halved|
|White onions||6 Small, peeled and halved|
|Green pepper||To Taste, cut into 12 squares|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
Trim chicken livers of fat.
Tuck a water chestnut between the halves of each liver and wrap with a halved bacon slice.
Alternate on each skewer: 4 wrapped chicken livers, 3 onion halves and 3 green pepper squares, beginning and ending with bacon wrapped livers.
Place in a rectangular baking dish.
Combine remaining ingredients for marinade and pour over skewered food, turning to coat all sides.
Refrigerate several hours, basting occasionally.
Grill skewers 5 to 6 inches from hot coals, turning often, 6 to 8 minutes or until bacon is crisp and browned and the livers are cooked but still pink inside.