Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Beef and Liver Kabobs (Kyinkyinga)
Serve over hot cooked rice to catch all the delicious juices.
1 pound high-quality beef chuck, tip or round, 1 inch thick
1/2 pound beef liver, 1 inch thick
1/4 cup lemon juice
3 tablespoons vegetable oil
1 clove garlic, chopped
1 1/2 teaspoons onion salt
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
Cut beef and liver into 1-inch cubes. The meat cuts easier if partially frozen. Place meat in a non-reactive bowl. Mix remaining ingredients; pour over meat. Cover and refrigerate, stirring occasionally, at least 6 hours.
Thread beef and liver cubes on each of 6 skewers. Brush with marinade. Set oven to broil or 555 degrees F. Broil kabobs with tops 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil 5 to 6 minutes longer.
