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Beef and Liver Kabobs (Kyinkyinga)


Serve over hot cooked rice to catch all the delicious juices.


  • 1 pound high-quality beef chuck, tip or round, 1 inch thick
  • 1/2 pound beef liver, 1 inch thick
  • 1/4 cup lemon juice
  • 3 tablespoons vegetable oil
  • 1 clove garlic, chopped
  • 1 1/2 teaspoons onion salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon crushed red pepper


  1. Cut beef and liver into 1-inch cubes. The meat cuts easier if partially frozen.
  2. Place meat in a non-reactive bowl.
  3. Mix remaining ingredients ; pour over meat.
  4. Cover and refrigerate, stirring occasionally, at least 6 hours.
  5. Thread beef and liver cubes on each of 6 skewers.
  6. Brush with marinade.
  7. Set oven to broil or 555 degrees F.
  8. Broil kabobs with tops 4 inches from heat 5 to 6 minutes; turn.
  9. Brush with marinade; broil 5 to 6 minutes longer.

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