4
Ingredients
- 600 g beef liver, cubed
- 1 onion, grated or very finely sliced
- 2 garlic cloves, crushed
- 2 tbsp lemon juice
- 2 tbsp oil
- Chili, salt and pepper
- Wooden skewers, soaked in water
Method
- 01 Mix onion, garlic, lemon, oil, salt, pepper and chili. Coat the liver and marinate cold 30 minutes.
- 02 Thread the cubes without packing them too tight.
- 03 Grill over hot coals 3–4 minutes per side; the liver should stay slightly pink inside.
- 04 Serve at once with raw onion, chili sauce and bread or fries.
Liver skewers cook fast on the fire; sautéed liver stays the pan version. Overcooked liver turns tough—hence the short grill, like much Kinshasa street meat.
In the same spirit
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