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.
Serving size: Complete recipe
Calories 1133 Calories from Fat 260
% Daily Value*
Total Fat 29 g45%
Saturated Fat 9.7 g48.7%
Trans Fat 0.3 g
Cholesterol 1578.8 mg526.3%
Sodium 8047.8 mg335.3%
Total Carbohydrates 112 g37.4%
Dietary Fiber 17.3 g69.1%
Sugars 37.8 g
Protein 100 g199.9%
Vitamin A 1005.4% Vitamin C 267.1%
Calcium 26.1% Iron 261.5%
*Based on a 2000 Calorie diet