Chicken Liver and Bacon Kebabs Recipes

Ingredients :

375g chicken livers

375g streaky bacon rashers, rinded

4 tsp Worcestershire sauce

4 tsp mushroom ketchup 2 tbsp mustard powder

1 tsp lemon juice

1 tbsp tomato puree

50g butter, melted

lemon wedges, to garnish

radicchio and rocket leaves, to serve

1. Trim the chicken livers and cut into 2.5cm pieces.
2. Stretch the bacon rashers with the back of a knife.
3. Cut each rasher in half and roll up the pieces with the point of a knife.
4. Thread the liver pieces and bacon rolls alternately on to small skewers.
5. Blend together the Worcestershire sauce, mushroom ketchup, mustard, lemon juice, tomato puree and butter.
6. Place the kebabs close together in a deep dish and pour the sauce over them.
7. Cover closely and marinate in the refrigerator overnight.
8. Place the kebabs in a grill rack and cook under a preheated hot grill for 5-10 minutes, turning and basting with the sauce as they cook.
9. Garnish with lemon wedges and serve hot with the radicchio and rocket leaves.

Serves 7

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