Grilled Calf Liver Kabobs With Wilted Spinach Salad

Name: Grilled Calf Liver Kabobs With Wilted Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the kabobs; 1 1/2 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver); salt and pepper; 12 slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings; 24 cherry tomatoes; 2 onions, quartered then cut in half crosswise; 8 bamboo skewers, soaked in water for at least 10 minutes; For the spinach salad; 2 tablespoons bacon drippings; 1 tablespoon shallots or 1 tablespoon green onion, chopped; 1 teaspoon Dijon mustard; 1/4 cup balsamic vinegar; 2 tablespoons vegetable oil; 1 (10 ounce) bag Baby Spinach, cleaned and torn in large pieces; salt and pepper

Servings: persons

For the kabobs
1 1/2 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver)
salt and pepper
12 slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings
24 cherry tomatoes
2 onions, quartered then cut in half crosswise
8 bamboo skewers, soaked in water for at least 10 minutes
For the spinach salad
2 tablespoons bacon drippings
1 tablespoon shallots or 1 tablespoon green onion, chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 (10 ounce) bag Baby Spinach, cleaned and torn in large pieces
salt and pepper

1
For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
2
Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
3
Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
4
Keep warm while preparing the salad.
5
For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
6
Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
7
Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
8
Season with salt and pepper, arrange on serving plates.
9
Top each salad with 2 kabobs.
10
Serve with crusty garlic bread.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the kabobs, 1 1/2 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver), salt and pepper, 12 slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings, and more.

Yes, Grilled Calf Liver Kabobs With Wilted Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!