For barbecue I like to take beef liver. Took a good piece of beef liver. Washed, dried with paper towel and cut smooth, equal pieces about 3 cm X 3 cm If there is any film, streaks, then it is better to cut.

Sprinkle the pieces with spices for marinating the meat from the FORESTER. Since the bag is designed for 3 kg of meat, I liver 500 g took 1 tbsp of the spices. Mix in a Cup and just added some salt. Following the directions on the package, I marinated the liver 15 minutes.

To the liver was not in the kebab dry, it is known that it is best to string on skewers alternating with bacon. I strung with smoked bacon.

That's all. Put on the grill. The liver is very quick on the coals. In about 15 minutes. Who loves blood, then the time can be reduced a bit.