Beef and Liver Kabobs (Kyinkyinga)

Serve Beef and Liver Kabobs over hot cooked rice to catch all the delicious juices.

Ingredients

• 1 pound high-quality beef chuck, tip or round, 1 inch thick
• 1/2 pound beef liver, 1 inch thick
• 1/4 cup lemon juice
• 3 tablespoons vegetable oil
• 1 clove garlic, chopped
• 1 1/2 teaspoons onion salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon crushed red pepper

Instructions

1. Cut beef and liver into 1 inch cubes. The meat cuts easier if partially frozen.
2. Place meat in a nonreactive bowl.
3. Mix remaining ingredients; pour over meat.
4. Cover and refrigerate, stirring occasionally, at least 6 hours.
5. Thread beef and liver cubes on each of 6 skewers.
6. Brush with marinade.
7. Set oven to broil or 555 degrees F.
8. Broil kabobs with tops 4 inches from heat 5 to 6 minutes; turn.
9. Brush with marinade; broil 5 to 6 minutes longer.