What You Need:
1/2 C 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 wooden skewer
4 chicken livers per wooden skewer
3 button mushrooms per wooden skewer
How to Make It:
In a large mixing bowl combine the syrup, red wine and sugar.
Mix until all the sugar has dissolved.
Add the onions, garlic, oregano, rosemary, thyme, salt and pepper.
Mix well to incorporate all the ingredients together.
Cut each piece of bacon in half.
Lay each piece of bacon flat and place one liver on top of each piece.
Wrap the bacon slice completely around the liver.
Thread the liver onto the wooden skewer.
Tread a mushroom onto each skewer and continue alternating back and forth between the livers and mushrooms being sure there are 4 livers and 3 mushrooms on each skewer.
Place the pomegranate mixture into a large container with a lid.
Place the skewers in the mixture and secure the lid tightly.
Turn the container over a few times to insure all the meat is well covered.
Refrigerate at least 4 hours or overnight.
Remove skewers from the mixture and discard the mixture.
Heat the grill to medium high.
Grill each kabob 12 minutes turning often.
Kabob will be done when the bacon becomes slightly crispy.
When grilling chicken livers, remember they should still remain slightly pink in the center. Overcooking will make the liver very dry, and take away from their delicate flavor.
