- 2 lb – Fresh chicken livers
- 1/4 – cup Busha Browne Spicy & Hot Pepper Sherry
- 12 – Miniature onions (or cut pieces)
- 3 – Green and Red sweet peppers, cut in pieces
- 1 Tomato
- Salt and pepper to taste
Instructions:
Marinate chicken livers in Busha Browne Spicy & Hot Pepper Sherry overnight in refrigerator. Sauté onions and chicken livers in butter to partially cook until livers are firm enough. Thread chicken livers on long skewers alternating with onions, tomatoes and green peppers.
