Liver and Bacon Kebabs with Stuffing

I like to serve these with brown rice and a home-made tomato sauce.

Serves 4

This recipe first appeared in Delia's Frugal Food.

Liver and Bacon Kebabs with Stuffing
 350g lambs’ liver
 About 6 rashers streaky bacon, rinded and cut into small squares
 40g dripping or butter, melted
For the stuffing:
 110g fresh white breadcrumbs
 50g butter, melted
 1 teaspoon grated onion
 ½ teaspoon Herbes de Provence
 A pinch of powdered mace
 1 large egg
 About 2 tablespoons semi-skimmed milk (to bind)


First cut the lambs’ liver into bite-sized pieces, roughly all the same size.

Then to make the stuffing, simply combine all the stuffing ingredients together in a bowl and mix thoroughly, with enough milk to bind.

Next form the mixture into about 12 balls.

Piece one of them on to a flattened skewer, then thread the meats on (liver, bacon, liver, bacon, then another ball of stuffing and so on), filling 4 skewers.

Now brush the kebabs liberally with melted dripping or butter and cook them under a fairly hot grill for about 10 minutes, turning and basting evenly at regular intervals.

Serve hot, straight from the grill to the table.

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