Moroccan Brochettes

• 1 pound calf’s liver
• ½ pound beef fat
• salt and freshly-ground black pepper

Cut liver into cubes about ¾ inch square; cut fat into slightly smaller cubes. Thread meat and fat on skewers alternately. Just before grilling over charcoal or under the grill, sprinkle with salt, freshly-ground black pepper, powdered cumin and cayenne pepper, to taste. Turn skewers frequently during cooking time.