Chicken Liver Skewers — Turkish Grillhouse-Style with Thyme

Cut away the thin white connective tissue joining the liver lobes to separate them. If you see a greenish-yellow stain, cut away that area generously; any remaining bile stain will make the whole skewer bitter. Cut the pieces to about the size of walnuts, rinse under cold running water, and pat thoroughly dry.

Season the livers with salt and thread them onto flat skewers, leaving a millimeter of space between pieces. Flat skewers keep the pieces from spinning as you turn them, which can happen with round skewers and leave the same side facing the heat. Thread the peppers and tomatoes onto a separate skewer.

Cook 12–15 cm above embers after the flames have died down and the coals are covered with ash. Turn the skewers frequently. The livers are ready when their surface is dry and matte with a light crust and they offer slight resistance when pressed. Cut the thickest piece through the center and check it with a thermometer; the internal temperature must reach 74°C / 165°F. Chicken liver cooks quickly, so this is a real safety threshold, not just a finishing detail.

Char the pepper and tomato skewer until the skins blister and blacken, then peel them while hot. Warm the lavash at the edge of the coals for 1 to 2 seconds, slide the skewers onto it, sprinkle with sumac, and serve hot.