Veal liver shashlik
2 servings
30 minutes
Beef liver shashlik is a dish that surprises with its tenderness and rich flavor. The exquisite combination of roasted meat with aromatic herbs and a spicy hint of wasabi creates an extraordinarily harmonious taste balance. This recipe may have originated from the desire to give traditional shashlik a new shade – a softer yet expressive taste. Preparation begins with marinating the liver in a mixture of butter, wasabi, salt, and peppers, making it incredibly juicy. Alternating pieces of onion when skewering adds a sweet caramel note. Rosemary and thyme enhance the dish with subtle woody aromas. Baking in the oven gives the shashlik softness while remaining surprisingly tender. This shashlik is perfect for both family dinners and festive tables, impressing guests with its unconventional flavor.
1
Chop the onion coarsely.
- Onion: 125 g
2
Melt butter in the microwave and add wasabi to it.
- Butter: 15 g
- Wasabi: 1 teaspoon
3
Season with a pepper mix.
- Ground pepper blend: 0.5 teaspoon
4
Salt and mix.
- Salt: to taste
5
Soak the skewers in cold water for a few minutes.
6
Cut the liver into small strips.
- Calf's liver: 450 g
7
Combine the onion with the liver and mix with the resulting marinade.
- Onion: 125 g
- Calf's liver: 450 g
8
Skewer the liver, alternating with pieces of onion. Place them in a baking dish so that the kebab does not touch the bottom. Top with sprigs of rosemary and thyme.
- Onion: 125 g
- Calf's liver: 450 g
- Rosemary: 1 sprig
- Thyme: 1 sprig
9
Send the skewers to a preheated oven at 180 degrees.
10
Flip after 10 minutes.
11
After another 10 minutes, turn off the oven, transfer the dish to a plate, and serve.
