Cumin- and turmeric-marinated lamb liver is threaded onto skewers and quickly grilled. Cooking it directly over the fire instead of frying keeps the traditional presentation and makes for a lighter meal.
Toss the cubed lamb liver well with the cumin, turmeric, crushed garlic, lemon juice, olive oil, salt, and black pepper.
Cover the marinated liver cubes and refrigerate for 10 minutes, enough time for them to take on the seasoning.
Thread the rested liver cubes onto metal skewers, leaving space between them.
Cook the skewers on a preheated grill for 6–7 minutes, turning frequently to sear each side. Do not overcook the liver, as it will toughen; leave the center slightly pink.
Transfer the skewers to a plate while hot, sprinkle with sumac, and serve with sliced lemon.
Heat the grill thoroughly before adding the liver; on a cool grill, the liver may release its juices and steam instead. Do not overcook it; it will be more tender with a slightly pink center.
Şişleri tarifte yazan 7 dakika pişirdim ama ciğer beklediğimden sert çıktı, ateşi daha mı kısık tutmam gerekiyordu yoksa süreyi mi kısaltmalıydım? İç kısmı pembe kalsın istiyordum ama tam tutturamadım.
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