Guinea fowl liver shashlik in bacon
5 servings
75 minutes
Bacon-wrapped guinea fowl liver skewers are a true gastronomic delight rooted in Russian culinary traditions. Guinea fowl, an exquisite bird, has a tender, slightly sweet flavor, while bacon adds juiciness and a hint of smokiness to the dish. The marinade of cumin, paprika, and olive oil reveals rich Eastern accents, making the taste of the skewers rich and multifaceted. This dish is perfect for a festive dinner or a cozy family gathering as it not only surprises with its flavor but also pleases the eye – golden-brown pieces of liver wrapped in crispy bacon grill to create a delightful aroma. Skewers can be served with a light vegetable garnish or an aromatic sauce that highlights their sophistication. They captivate with their simplicity in preparation while possessing an aristocratic character.
1
Soak wooden skewers in warm water for 30 minutes in advance. If not, they will burn under the grill.
2
Pour cumin into a dry, slightly heated pan and roast for 1.5 minutes until a warm pleasant aroma appears. Transfer the cumin to a mortar, add paprika and a pinch of salt, and grind into powder.
- Cumin seeds (jeera): 1 teaspoon
- Ground paprika: 0.5 teaspoon
- Salt: to taste
3
If necessary, remove the membranes from the guinea fowl liver and cut each liver in half.
- Guinea fowl liver: 600 g
4
Place the liver in a container with a tightly sealing lid, sprinkle with spice mix, drizzle with oil, and mix. Close it and marinate in the refrigerator for 30 minutes. Then marinate at room temperature for another 30 minutes. At the same time, take out the bacon from the refrigerator to soften.
- Guinea fowl liver: 600 g
- Cumin seeds (jeera): 1 teaspoon
- Ground paprika: 0.5 teaspoon
- Salt: to taste
- Extra virgin olive oil: to taste
- Bacon: 150 g
5
Wrap each piece of liver in a piece of bacon and immediately skewer it. Skewer tightly to prevent the liver from drying out during cooking. Once all the liver is wrapped and skewered, line a baking tray with foil and place a rack in it.
- Guinea fowl liver: 600 g
- Bacon: 150 g
6
Place the skewers on the grill and put them in the upper third of an oven preheated to 200°C in 'grill' mode. After 4-5 minutes, turn all the skewers and grill for another 5 minutes. Let the skewers rest for 5 minutes before serving.