Liver kebab "Pressed-Baur"

2.2k - 30 минут -

I want to offer to cook a wonderful dish of Caucasian cuisine -"Shook-Baur." Traditionally, it's bits of lamb or beef liver a thin fat film. Through the shell, which is wrapped liver, it retains all the juice inside, the fat melts during the cooking, leaving a delicious crust. This dish can be cooked on the coals, and the oven. The result with either method is excellent, besides, the cooking process will not take much time! And for the filing of the kebab is cooked, traditional sauce"brine". Generally go! Caucasian cuisine is always delicious!))

Ingredients for Liver kebab "Pressed-Baur"

Step by step instruction of cooking Liver kebab "Pressed-Baur"

Шаг 1

Everything is easy and fast!
Liver clear from the films, rinse with cold water, cut into small pieces. Pepper and salt to taste. You can add chopped greens.

Шаг 2

We need this here fatty film.

Шаг 3

The fat should be cut into such pieces that the piece of liver, wrap it in.

Шаг 4

Prior, soak wooden skewers in water. Strung them on pieces of liver. Put on the grill and place in the oven. It is better to put under the grill pan, or roasting pan, so how much will drain fat. To prepare a barbecue for literally 10 minutes! At 220 -240 gr. It is important not to overdo!

Шаг 5

For the sauce grind the garlic with a knife, and add to the ayran. Salt and pepper to taste. Mix well. This is a traditional way of cooking of the sauce "brine ". But, there are various additives thereto in the form of walnuts, chopped cucumbers, greens...