First you need to choose the liver. It should not be too red and too bright, so you need to choose something in between. Slice the liver should be slightly rough. Best for kebab take fresh not frozen liver. If I take frozen, then it should be properly thawed so it retains all its beneficial properties. So thaw it in a low temperature not more than +5. The liver should be placed in a deep bowl and cover with plastic wrap, place in refrigerator, where it will gradually thaw. The liver and my clear from the film. Cut into pieces of 2*3 cm. layer in a bowl, in which we marinate.

Onion cut into rings or half rings. For the marinade in a bowl, mix the wine, oil, lemon juice and soy sauce. Add the coriander and salt. Mix everything.

To the liver add the onions and the marinade, mix well and leave to marinate in a cool place for 10-12 hours.

Skewered marinated pieces of liver on skewers, put on baking sheet, brush the liver with vegetable oil and cook in a preheated 200 degree oven for 5 minutes. Then remove the pan and put on it the remaining pickled onions, again to lubricate liver oil and send in the oven for another 10-12 minutes. Longer cooking is not recommended otherwise it will severely desiccate. Or cook outdoors on the grill.