Liver and kidney shashlik in tomato and red wine marinade
Ingredients
- 300 g veal kidneys
- 300 g veal liver
- 200 ml red wine, dry
- 2 onions
- 3 tomatoes
- 2 tbsp oil
- Salt, to taste
- Pepper, to taste
Utensils
- kitchen paper
- knife
- cutting board
- grill skewers
- grill brush
Instructions
- Remove the skin and fibers from the veal kidneys.
- Rinse the veal liver and kidneys under cold water.
- Dab dry with some kitchen paper.
- Cut everything into finger-thick slices.
- Marine in a bowl of wine for at least half an hour leave.
- Skewer the meat alternately with onion rings and tomato slices.
- Then brush with oil and grill.
- Season the finished shashlik with salt and pepper and serve immediately.
