Beef And Liver Kabobs Recipe | African Recipes
How to prepare "beef and liver kabobs"
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.
