Calf liver shish kebab with grilled vegetables and fried potatoes
Ingredients:
- 400 g calf liver
- 8 tbsp olive oil
- 4 tbsp flat-leaf parsley, chopped
- 2 garlic cloves, minced
- 1 large pinch organic lemon zest
- Salt and pepper
- 1 large pinch chilli flakes
- 1 small courgette, cut into 1 cm-thick slices
- 1 green pepper cut in 3 cm-pieces
- 150 g cherry tomatoes
- 800 g skin-on potatoes cooked the day before, cut into slices
- 80 g pancetta, cut into strips
- 1 onion, chopped
- 2 tbsp oregano, chopped
Nutrition values
37
23
25
4
30 - 60 minutes
calf liver
*
veal grilling
462
Preparation
Take the liver out of the fridge ahead of time to allow it to come up to room temperature. Using a mortar and pestle, blend 4 tbsp olive oil with the garlic, the lemon zest and half the parsley. Season with salt, pepper and chilli flakes. In a mixing bowl, combine with the vegetables and leave to marinate for approx. 10 minutes.
Fry the potato slices in a pan with 2-3 tbsp olive oil. After about 6 minutes, add the strips of pancetta and the chopped onion. Continue frying until the potatoes are golden brown on both sides. Season with salt and pepper to taste. Keep hot.
Cut the thicker slices of liver into cubes and the thinner slices into strips. Brush with the remaining olive oil. Remove the vegetables from the marinade, drain off the marinade and set aside. Slide the cubes of liver onto skewers. Fold the strips in a concertina-fashion before skewering. When making the vegetable skewers, alternate the different vegetables for maximum variety.
Grill the vegetable skewers on medium direct heat for approx. 12 minutes, turning as needed. Grill the liver skewers, also on medium heat, for approx. 5 minutes, turning as needed. Season to taste with salt and pepper once finished, not before.
Mix the remaining parsley and the oregano into the fried potatoes. Plate up with the liver and vegetable skewers and drizzle with the vegetable marinade to serve.