Thinly sliced lamb liver rests in a spiced yoghurt marinade before being cooked quickly over hot coals, staying faintly pink inside while the outside turns lightly crisp. Because overcooking toughens liver fast, precise timing is the trickiest part of this recipe.
Trim the membranes and thin veins from the lamb liver and slice it about half a centimetre thick.
Mix the strained yoghurt, crushed garlic, cumin, chilli flakes, olive oil and salt, then coat the liver slices with it.
Rest the marinated liver in the fridge for 45 minutes; this time is needed for both flavour and to soften the smell.
Grill the liver slices quickly over glowing coals, about 1.5 to 2 minutes per side, for roughly 4 minutes total.
Do not leave the liver on the grill for more than 3 to 4 minutes total, or it toughens into a rubbery texture. Allergens: contains milk and dairy (yoghurt).
The marinating time also softens the liver's strong smell; if you are short on time you can cut it to 20 minutes, but the flavour difference is noticeable. Using ayran instead of yoghurt makes the marinade too thin — stick with strained yoghurt.
Admin DadaGastro · verified in test kitchenSüzme yoğurt bulamadığım için labne ile marine ettim, kıvamı daha yoğun olduğu için ciğere daha iyi yapıştı ve pişince dışı daha güzel karamelize oldu. Bir dahaki sefere de labne kullanacağım.
Labne fikri güzel, süzme yoğurttan daha az su bıraktığı için marinasyon gerçekten daha iyi tutunuyor olmalı. Notu güncelleyip labne alternatifini de ekleyeceğim.
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