Recipe for cooking beef and liver kabobs

Recipes from Africa :: African Main Dish Meats

Serve over hot cooked rice to catch all the delicious juices.

1 lb. high-quality beef chuck, tip or round, 1 in. thick
1/2 pound beef liver, 1 in. thick
1/4 c. lemon juice
3 Tbsp. canola (or other vegetable) oil
1 clove garlic, chopped
1 1/2 tsp. onion salt
1/4 tsp. ground ginger
1/8 tsp. crushed red pepper

Cut beef and liver into 1-in. cubes. The meat cuts easier if partially frozen. Place meat in a non-reactive bowl. Mix remaining ingredients; pour over meat. Cover and refrigerate, stirring occasionally, at least 6 hours. 

Thread beef and liver cubes on each of 6 skewers. Brush with marinade. Set oven to broil or 555 degrees fahrenheit. Broil kabobs with tops 4 in. from heat 5 to 6 mins.; turn. Brush with marinade; broil 5 to 6 mins. longer.