Liver and bacon kebabs

    18 min

    Liver and bacon are a classic combination, but here they are served in a light, modern way – great for a quick supper.

    9 people made this

    Serves: 4 

    • 40g butter, softened
    • 1 tbsp chopped fresh parsley
    • 1 garlic clove, crushed
    • 450g lamb's liver, trimmed and sliced
    • 8 rindless smoked back bacon rashers
    • 4 firm tomatoes
    • 1 tbsp vegetable oil
    • freshly ground black pepper
    • sprigs of flat-leaf parsley to garnish

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. First soak eight wooden skewers in cold water for 30 minutes. Alternatively, use metal skewers. Put the butter in a bowl, add the parsley and garlic and blend together using a fork. Chill in the fridge.
    2. Cut the liver into 3cm square pieces and cut the bacon into 3cm strips. Cut the tomatoes into halves, then cut each half into three to give six wedges from each tomato. Scoop out the seeds.
    3. Preheat grill. Arrange alternate pieces of bacon, liver and tomato (three wedges per skewer) on the skewers. Brush lightly with oil and season with pepper.
    4. Lay the kebabs on the grill pan and cook for 6–8 minutes until the liver is just tender, giving them a quarter-turn every few minutes.
    5. Put the kebabs on warm serving plates, top with knobs of the herb and garlic butter and serve hot garnished with parsley.


    This recipe would also work well with small squares of steak or lean lamb. * Serve with soft polenta and spinach.

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    Reviews in English (1)


    Altered ingredient amounts. I have often cooked liver skewers on the bbq. I shall try this version next time  -  29 Jun 2009