CHICKEN LIVER KEBABS

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Drench 20 chicken livers with 2 cups milk and soak 30 minutes. Drain and pat dry. Cut sliced bacon into 20 1 inch squares and slice small onions into 20 thin rounds. 

Mix 1 teaspoon salt with 1/4 teaspoon paprika, 1/4 teaspoon nutmeg, and (optional) 1/4 teaspoon garlic powder or garlic salt. Slide the ingredients onto 4 skewers, sprinkle with spice mixture, and fry in several Tablespoons hot fat on all sides. They are done when the liver is still faintly pink on the inside.

You can also brush the kebabs with melted butter or a butter & oil mixture and broil on a charcoal grill. Serve with rice and tomato, onion & cucumber salad.