Lamb liver and mushroom sosaties

Recipe from: 25 August 2014
recipes, grill, liver

Ingredients 11
Servings 1
Minutes 00:15


Serving Change
  • 400
    lamb liver, cut into cubes
  • 1
    barbecue spice
  • 1
    sweet & sour sauce
  • 1
    soya sauce
  • bamboo skewers, soaked in cold water for 30 minutes or longer
  • mushrooms
  • cocktail onions
  • green pepper
  • mini tomatoes
  • course salt, to taste
  • Tabasco sauce, to taste


In a bowl, mix the cubed lamb liver with barbecue spice, sweet and sour sauce and soya sauce.  Marinate the liver in the fridge for about 45 minutes or even longer.

Preheat the grill.
Thread the liver and vegetables alternately onto the skewers.  Brush with olive oil.

Lightly oil the grill grate.   Place the skewers on the grill and cook for 12 – 15 minutes.
Turn and brush with oil to prevent from burning.

Sprinkle with coarse salt  and Tabasco sauce.  Serve with chutney.

Recipe reprinted with permission of MzansiStyleCuisine. To See more recipes, click here.

Read more on: liver  |  grill  |  recipes

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