Grilled Calf Liver Kabobs With Wilted Spinach Salad Recipe

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.

No additional tips available.

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

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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.

Grilled Calf Liver Kabobs With Wilted Spinach Salad

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