Grilled Calf Liver Kabobs with Wilted Spinach Salad
Elevate your grilling game with these bold and flavorful Grilled Calf Liver Kabobs with Wilted Spinach Salad! This unique recipe pairs tender, spice-marinated calf liver with vibrant chunks of red bell pepper, onion, and zucchini, all seared to perfection on a smoky grill. The kabobs are accompanied by a warm spinach salad bursting with juicy cherry tomatoes, fragrant garlic, and a tangy-sweet balsamic honey drizzle. Quick to prepare and packed with nutrients, this elegant dish is perfect for a nutrient-rich dinner or an upscale BBQ centerpiece. Impress your guests with its stunning presentation and irresistible combination of smoky, savory, and fresh flavors!
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Recipe Information
Ingredients
- 1 lb calf liver
- 1 red bell pepper
- 1 red onion
- 1 zucchini
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 8 oz baby spinach
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 2 cloves garlic
- 1 cup cherry tomatoes
- 8 wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the calf liver into 1-inch cubes and set aside.
Prepare the vegetables: slice the red bell pepper, red onion, and zucchini into 1-inch pieces.
In a large bowl, whisk together 2 tablespoons of olive oil, paprika, garlic powder, ground cumin, salt, and black pepper. Add the calf liver and vegetables to the bowl and toss until everything is evenly coated. Cover and marinate for 20 minutes.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated calf liver and vegetables onto the soaked skewers, alternating between liver pieces and vegetables.
Grill the kabobs for 2-3 minutes per side, or until the calf liver is browned on the outside but still tender inside. Remove from the grill and cover loosely with foil to rest while preparing the salad.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes and sauté for 2 minutes, until they begin to soften.
Add the baby spinach to the skillet and toss gently until wilted, about 1-2 minutes. Remove from heat and drizzle with balsamic vinegar and honey. Toss to combine.
Divide the wilted spinach salad among plates and serve alongside the grilled calf liver kabobs.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 5436 mg | 236% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 45.7 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 407 mg | 31% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
