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Grilled Calf Liver Kabobs With Wilted Spinach Salad

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“I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally!”

Ingredients Nutrition

  • For the kabobs
  • 1 12 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver)
  • salt and pepper
  • 12 slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings
  • 24 cherry tomatoes
  • 2 onions, quartered then cut in half crosswise
  • 8 bamboo skewers, soaked in water for at least 10 minutes
  • For the spinach salad
  • 2 tablespoons bacon drippings
  • 1 tablespoon shallots or 1 tablespoon green onion, chopped
  • 1 teaspoon Dijon mustard
  • 14 cup balsamic vinegar
  • 2 tablespoons vegetable oil
  • 1 (10 ounce) bag Baby Spinach, cleaned and torn in large pieces
  • salt and pepper


  1. For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
  2. Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
  3. Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
  4. Keep warm while preparing the salad.
  5. For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
  6. Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
  7. Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
  8. Season with salt and pepper, arrange on serving plates.
  9. Top each salad with 2 kabobs.
  10. Serve with crusty garlic bread.

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