Liver kabobs

Yield: 4 servings

Measure Ingredient
2 tablespoons Worcestershire sauce
¼ cup Vinegar
3 tablespoons Mustard, prepared
3 tablespoons Molasses
½ cup Catsup
1 pounds Beef liver; or calf's liver
6 slices Bacon
1 pounds Red pepper; cut in 12 pieces
1 large Green pepper; cut in 12 piec
8 smalls Onions

Combine first 5 ingredients in a small saucepan; simmer over low heat 3 minutes. Set aside.

Cut liver into bacon-size strips. Lay a liver strip on each bacon slice. Alternate vegetables and meat on skewers, lacing meat accordian style. Brush with sauce, and grill 15 to 20 minutes over hot coals or until bacon is crisp and liver is cooked to desired doneness.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman. From: Nancy Coleman Submitted By HELEN PEAGRAM On 11-05-95

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