Grilled Liver and Onions – Girls Can Grill

Time to upgrade grandma’s recipe. Achiote-marinated grilled liver skewers are a bold, tangy twist on classic liver and onions.

What is liver?

Liver is a controversial food. You either love it and have fond childhood memories related to it, or you hate it. In fact, 40% of Americans say that they hate it.

Liver is an offal cut or organ found on all mammals. While you can eat the liver of virtually any animal, beef liver or calf liver is the most common in America.

The most popular way to prepare liver and onions is by soaking it in butter milk, breading it and pan frying it with a heaping serving of sautéed onions. The milk and frying help mask the liver’s strong flavor.

#1 MOST HATED FOOD: Liver is considered the most hated food in America. See the full top 10 list of hated foods. 

What does liver taste like?

Liver has a very strong flavor. So strong, that I personally don’t like it.

Many describe the flavor as metallic or mineral-like, because it’s high in iron.

The texture is mildly grainy, but if you overcook it, the graininess will become more pronounced. According to the USDA, beef liver is cooked through when it reaches an internal temperature of 160F degrees.

Get Recipe Ingredients

• Trim: Cut the liver into strips. Place the liver slices and onions in a large bowl.

• Marinade: Add the vinegar, oil, achiote, bouillon and Brisket Rub. Gently stir to combine. Marinate at least 30 minutes.

• Heat Grill: Heat your grill to high heat (450F degrees) with a direct heat zone.

• Skewer: Slide the marinated liver strips onto skewers. Weave some of the onions around the skewers.

• Grill: Place the skewers on the grill and cook for a few minutes per side or until the internal temperature reaches 160F degrees.

Calories: 192kcalCarbohydrates: 6gProtein: 23gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 312mgSodium: 84mgPotassium: 379mgFiber: 0.3gSugar: 1gVitamin A: 19175IUVitamin C: 3mgCalcium: 14mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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What you’ll need

• Beef Liver: I have more luck finding liver in Asian or Latin markets.
• White Vinegar
• Oil: Olive oil or avocado oil
• Achiote Blend: This is a Mexican seasoning with MSG that adds umami flavor and color.
• Beef Bouillon
• Girls Can Grill Brisket Rub: This is a kosher salt, black pepper and garlic blend with chiles.
• White Onion

See the full recipe card above for servings and a full list of ingredients.

How to grill liver and onions

Step 1: Slice liver

Place the liver on a cutting board. Using a knife, slice it into 1/2 inch thick slices.

Step 2: Marinate the liver

Place the slices in a large bowl with the remaining ingredients. Gently stir to combine. Cover and let marinade for at least 30 minutes. You can even marinate it overnight.

Step 3: Skewer the liver

After the liver has been marinating, slide the pieces onto skewers.

Step 4: Grill the liver

Heat your grill to high heat (450F degrees). Place the liver kebabs on the grill over direct heat. Grill for a few minutes per side. Liver is cooked through when it reaches an internal temperature of 160F degrees.

How to serve grilled liver

Remove the liver skewers from the grill. Garnish with fresh parsley or cilantro.

You can also finish with freshly squeezed lemon juice, hot sauce or a drizzle of olive oil. Add some fresh herbs for color.

Storage

Store leftover grilled liver in an airtight container in the fridge for 3-5 days. It can be enjoyed hot or cold.