The liver is cut into pieces for kebabs, not very large. Bacon cut into squares of about 3x3 cm, thinner. Salt, pepper to taste. Add sour cream and mix everything. Marinated, quickly, half hour.

Placed on the skewers, alternating the liver and bacon and on the grill. Fried quickly, but you have to constantly turn the skewers to avoid burning. It turns out pechenocna with smoke, from fat becomes more juicy and the bacon is sooo delicious. Take a picture of the finished kebab did not - it was eaten ;-)