Kebda mashwiya, a quick street-food staple from Alexandria's evenings, marinates thin slices of beef liver in cumin, chilli flakes and garlic before grilling them quickly over hot coals. Keeping the cooking brief is what keeps the texture tender.
Toss the sliced liver with the cumin, chilli flakes, crushed garlic, lemon juice and olive oil and marinate for 15 minutes.
Heat the grill thoroughly over high heat.
Grill the marinated liver slices for 2 minutes per side, 4 minutes total, and don't overcook it or it will toughen.
Serve the grilled liver hot alongside the sliced green pepper.
Don't leave the liver on the grill too long, past four minutes the texture turns tough. Adjust the spice level to your own taste if you're cooking for anyone sensitive to heat.
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