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Chicken Liver And Bacon Kebabs

Image of Chicken Liver And Bacon Kebabs

375g/12 oz chicken livers
375g/12 oz rashers of streaky bacon, rinded
4 teaspoons Worcestershire sauce
4 teaspoon mushroom ketchup
2 tablespoons mustard powder
1 teaspoon lemon juice
1 tablespoon tomato purée
50 g/2 oz butter, melted
Radicchio and rocket leaves, to serve Lemon wedges, to garnish


Serves: 8


1 Trim the chicken livers and cut into 2.5cm/1 inch pieces. Stretch the bacon rashers with the back of a knife. Cut each rasher into two and roll up the pieces with the point of a knife.

2 Thread the liver pieces and bacon rolls alternately on to small skewers. Blend together the Worcestershire sauce, mushroom ketchup, mustard, lemon juice, tomato puree and butter. Place the kebabs close together in a deep dish and pour the sauce over them. Cover closely and marinate in the refrigerator overnight.

3 Place the kebabs on a grill rack and cook under a preheated hot grill for 5-10 minutes, turning and basting with the sauce as they cook. Serve hot with the radicchio and rocket leaves and garnish with lemon wedges.

Preparation time: 10 minutes, plus marinating
Cooking time: 5-10 minutes

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