Grilled Calf Liver Kabobs With Wilted Spinach Salad

Recipe by Jeff Hixson
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For the kabobs
  • 1 12
    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
  • 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
  • 14
    cup balsamic vinegar
  • 2
    tablespoons vegetable oil
  • 1
    (10 ounce) bag Baby Spinach, cleaned and torn in large pieces
  • salt and pepper
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DIRECTIONS

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