- 1/2 cup grenadine syrup
- 4 Tbsp red wine
- 2 Tbsp sugar
- 2 onions, grated
- 4 cloves of garlic, minced fine
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 slices of bacon per skewer
- 4 chicken livers per skewer
- 3 button mushrooms per skewer
Combine syrup, red wine and sugar and stir until all sugar dissolves.
Mix in onions, garlic, oregano, rosemary, thyme, salt and pepper. Pour into a lidded container that can accommodate the skewers.
Cut each slice of bacon in half and lay a chicken liver on top of each bacon piece. Wrap the bacon around the liver.
Thread the liver onto a skewer. Then thread a mushroom after the liver.
Alternate between the livers and mushrooms so there are 4 livers and 3 mushrooms on each skewer.
Put the skewers into the marinade mixture. Cover tightly.
Turn a few times to cover meat and mushrooms. Refrigerate 4 hours minimum, ideally overnight.
Discard marinade after removing skewers.
Grill each kabob 12 minutes over medium high heat, turning often.
Kabob is done when bacon becomes crispy. Livers should remain pink in the center.
Tip: If using wooden skewers, soak in water for 30 minutes to avoid burning.