Liver kebab with apples in yogurt
A source of iron and B vitamins, this dish supports blood health and the immune system. Apples add sweetness and fiber, while Greek yogurt provides a creamy texture and probiotics, enhancing digestion. Combined with spices, it has a rich flavor, making it perfect for balanced nutrition.
Clean the beef liver (500 g) from membranes and veins. Cut into pieces approximately 3×3 cm. Slice the apples (200 g) into wedges of about the same size, and cut the onion (60 g) into half rings.
Combine the liver, apples, and onion in a bowl. Add Greek yogurt (200 g), sugar-free soy sauce (30 g), cumin (3 g), and coriander (3 g). Gently mix to ensure the marinade evenly coats the pieces of liver and apples. Cover and leave in the refrigerator for 4-6 hours.
The apples can be left in: they add flavor and juiciness to the overall dish, but do not make the recipe problematic for a non-strict keto diet.
Take the liver out of the refrigerator 15-20 minutes before grilling. Thread the pieces of liver and apples onto skewers, alternating them.
Grill the kebabs over well-heated coals for 8-10 minutes, turning the skewers frequently. The liver should be seared on the outside but remain soft on the inside to avoid becoming dry.
Serve immediately while the kebabs are hot.
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