Liver and Bacon Kebabs with Stuffing

10 minutes
to cook

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

The Delia Online Cookery School: Watch how to cook perfect rice in our video, press the recipe image to play

A picture of Delia's Frugal Food

This recipe is from Delia's Frugal Food. Serves 4

  • 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:

You are here