About this recipe:Liver and bacon are a classic combination, but here they are served in a light, modern way – great for a quick supper.
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
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Method Prep:10min › Cook:8min › Ready in:18min
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.
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.
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.
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.
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.