Traditional liver skewers made by threading cubes of lamb's liver and lamb tail fat onto skewers and grilling them over hot embers. A favorite offal dish of southeastern Turkish cooking, the liver takes on the aroma of the coals, with a lightly crisp outside and a tender center.
Toss the cubed liver, with its membrane removed, with the ground red pepper, cumin and black pepper. Do not add salt at this stage.
Thread the liver cubes and pieces of lamb tail fat alternately onto skewers. The fat melts between the pieces of liver, keeping them juicy.
Cook the skewers briefly over very hot embers, turning until the liver is browned on the outside. Caution: do not overcook; the liver should be cooked through but still tender. It takes about 8–10 minutes. Salt after cooking and serve hot.
Important: grill the liver briefly over the embers, just until browned on the outside; overcooking makes it tough and rubbery. Caution: add salt only after cooking, as salting beforehand makes the liver release its juices and toughen. Offal must be cooked through without drying it out. Contains no nuts or gluten.
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