Snacks and Light Meals Recipes - Chicken Liver and Bacon Kebabs Recipe

Ingredients

Serve 8

• 375 g/12 oz chicken livers

• 375 g/12 oz streaky bacon rashers, rinded

• 4 teaspoons Worcester shire sauce

• 4 teaspoons mushroom ketchup

• 2 tablespoons mustard powder

• 1 teaspoon lemon juice

• 1 tablespoon tomato puree

• 50 g/2 oz butter, melted

• lemon wedges, to garnish

• radicchio and rocket leaves, to serve

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Method:

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

3. Place the kebabs close together in a deep dish and pour the sauce over them. Cover closely and marinate in the refrigerator overnight.

4. 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.

5. Garnish with lemon wedges and serve hot with the radicchio and rocket leaves.