Bacon1 21293

Liver and Bacon Kebabs with Stuffing

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

This recipe first appeared in Delia's Frugal Food. Serves 4

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  • method
  • Ingredients


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.


350g lambs’ liver
40g dripping or butter, melted
For the stuffing:

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