Bacon-Wrapped Liver Skewers
Chicken or duck livers wrapped in thin bacon and threaded onto skewers, grilled over charcoal until the bacon is crisp and the liver is just cooked through.
🍳 Cook: 10 min
Ingredients
| 6 | whole chicken or duck livers, split into two lobes each |
| — | kosher salt and freshly ground black pepper |
| 12 | strips thin-sliced bacon |
Instructions
- Pat the livers dry with a paper towel. Sprinkle salt and freshly ground black pepper over the livers. Using one strip of bacon per lobe, wrap the bacon tightly around the liver so that it is entirely covered, then pierce with the skewer, using the skewer to hold the bacon in place. Space the bacon-wrapped livers on the skewer, three per skewer.
- Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the entire surface of the coal grate. Set the cooking grate in place, cover the grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Grill the skewers, turning every few minutes, until the bacon is crispy and the liver is just cooked through, 7 to 10 minutes. Serve immediately.