A popular Iranian street food, this dish features lamb liver cubes briefly marinated, threaded onto skewers, and grilled while brushed with saffron butter. The cooking time is kept short to prevent the liver from becoming tough.
Mix the cubed liver with the grated onion, crushed garlic, lemon juice, olive oil, salt, and black pepper. Refrigerate for 20 minutes.
Crush the saffron threads in a few tablespoons of hot water and let steep for 5 minutes. Mix with the melted butter.
Thread the marinated liver cubes tightly onto metal skewers.
Grill the skewers for 8 minutes, turning frequently and brushing with saffron butter, until lightly browned outside and still slightly pink inside. Sprinkle with sumac before serving.
Turn the liver frequently on the grill and do not leave it on one side for long, or the outside may burn and the inside may become tough. Stop cooking when the center is still slightly pink; liver cooked all the way through can become tough quickly. Contains dairy (butter).
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