The liver is cut in half, transfer to a bowl, add peppers and onions cut into squares of medium size, add the mayonnaise, mustard, salt, pepper, spices, garlic through the press, mix well with a spoon, put into the refrigerator for 1-2 hours.

Then thread the livers on the skewers alternating with pieces of pepper and onion, strung tightly, but not too much, and so the liver doesn't come off while turning.

In a frying pan heat a little vegetable oil, fry the kebabs on medium heat with the two sides Yes a rosy color. To check ready the liver or not it is possible to make a puncture with a knife, if the juice is transparent ready, if not then cook for a little bit over on the other side.