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!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Cut the calf liver into 1-inch cubes and set aside.

Step 2

Prepare the vegetables: slice the red bell pepper, red onion, and zucchini into 1-inch pieces.

Step 3

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.

Step 4

Preheat your grill or grill pan to medium-high heat.

Step 5

Thread the marinated calf liver and vegetables onto the soaked skewers, alternating between liver pieces and vegetables.

Step 6

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.

Step 7

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.

Step 8

Add the cherry tomatoes and sauté for 2 minutes, until they begin to soften.

Step 9

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.

Step 10

Divide the wilted spinach salad among plates and serve alongside the grilled calf liver kabobs.

Nutrition Facts

Serving size	(1459.1g)

Amount per serving	% Daily Value*
Calories	1286.9

Total Fat 60.4g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 8.0g
Cholesterol 1052.3mg	0%
Sodium 5436.1mg	0%
Total Carbohydrate 97.7g	0%
Dietary Fiber 17.7g	0%
Total Sugars 45.7g
Protein 88.9g	0%

Vitamin D 145.1IU	0%
Calcium 406.8mg	0%
Iron 29.0mg	0%
Potassium 2676.5mg	0%

*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.

Source of Calories

Fat: 42.1%

Protein: 27.6%

Carbs: 30.3%