Beef Liver and Veggie Skewers

Grilled skewers of beef liver and mixed vegetables, ideal for a healthy barbecue.

Beef Liver and Veggie Skewers - Grilled skewers of beef liver and mixed vegetables, ideal for a healthy barbecue.

Ingredients

1 serving
  • Beef liver 100 grams
  • Zucchini 1
  • Cherry tomato 5
  • Olive oil 15 ml
  • Soy sauce 10 ml
Calories
292 Cal
Protein
21g
Carbs
12g
Fats
14g

Quick Guide

  1. 1
    Cut the beef liver into cubes.
  2. 2
    Slice the zucchini into thick rounds.
  3. 3
    Wash the cherry tomatoes.
  4. 4
    Thread the liver, zucchini, and tomatoes onto skewers.
  5. 5
    Mix olive oil and soy sauce in a small bowl.
  6. 6
    Brush the skewers with the oil mixture.
  7. 7
    Preheat a grill to medium heat.
  8. 8
    Grill the skewers for about 10-12 minutes, turning occasionally.
  9. 9
    Ensure the liver is fully cooked before serving.

Detailed Instructions

Healthy, Delicious, Quick-meal, High-protein, Grilling

Looking for a nutritious and tasty meal that's ready in minutes? Today, I'm excited to share one of my favorite skewer recipes that combines the rich flavors of beef liver with fresh vegetables. This dish is not only packed with nutrients but also brings a fun twist to traditional grilled foods!

Let's start by cutting 100 grams of beef liver into bite-sized cubes. Fun fact: Beef liver is one of the most nutrient-dense foods on the planet, loaded with vitamin B12 and iron! Make sure your cubes are roughly the same size so they cook evenly.

Next, take one fresh zucchini and slice it into thick rounds, about half an inch thick. If they're too thin, they might fall apart on the grill. Did you know zucchini is actually a fruit, not a vegetable? It belongs to the same family as cucumbers and melons!

Recipe preparation

Give five cherry tomatoes a good wash. These little red gems will add bursts of flavor and beautiful color to our skewers. Pro tip: Choose firm tomatoes to prevent them from becoming too mushy while grilling.

Now comes the fun part! Thread your liver cubes, zucchini rounds, and cherry tomatoes onto skewers. I like to alternate the ingredients to make them look pretty. If you're using wooden skewers, remember to soak them in water for 30 minutes before using to prevent burning.

In a small bowl, mix 15 ml of olive oil with 10 ml of soy sauce. This simple marinade adds amazing flavor! Olive oil helps prevent sticking, while soy sauce brings a delicious umami taste.

Using a brush, coat your skewers generously with the oil mixture. Don't skip this step – it's crucial for keeping everything moist and flavorful!

Time to fire up that grill to medium heat. If you don't have an outdoor grill, a grill pan works great too!

Place your skewers on the preheated grill and cook for 10-12 minutes, turning them every few minutes. This ensures even cooking and nice grill marks on all sides.

The most important step is making sure the liver is fully cooked. It should be firm to the touch and no longer pink inside. Troubleshooting tip: If the vegetables are cooking faster than the liver, move the skewers to a cooler part of the grill.

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