An Iraqi street-food favorite, lamb liver skewers are made by marinating cubed lamb liver with sumac and cumin, threading it onto skewers with peppers and onion, and quickly cooking it in an air fryer. Serve it at brunch or pack it for an outdoor picnic.
Toss the cubed liver with the sumac, cumin, salt, and olive oil. Refrigerate for 20 minutes.
Thread the marinated liver onto skewers, alternating with pieces of onion and green pepper.
Arrange the skewers in the air fryer basket and cook at 210°C / 410°F for 10–12 minutes, turning them halfway through. If you do not have an air fryer, cook them for the same amount of time in a preheated oven on the broil setting.
Avoid overcooking the liver; even a few extra minutes can make it tough and rubbery. Contains no known major allergen groups.
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