A street-food favourite of Iranian cooking, ciğer kebabı is made by briefly marinating cubed lamb liver, threading it onto skewers and grilling it while basting with saffron butter. The cooking window is kept very tight so the liver does not turn tough.
Toss the cubed lamb liver with grated onion, crushed garlic, lemon juice, olive oil, salt and black pepper, then chill in the fridge for 20 minutes.
Crush the saffron threads into a few tablespoons of hot water and let it steep for 5 minutes, then stir it into the melted butter.
Thread the marinated liver cubes tightly onto metal skewers.
Grill the skewers over high heat for 8 minutes, turning often and basting with the saffron butter, until the outside is lightly charred and the inside stays faintly pink. Scatter with sumac and serve.
Turn the liver frequently once it is on the grill and do not leave it too long on one side, or the outside will scorch while the inside toughens. Take it off while the centre still looks faintly pink; fully cooked liver firms up fast. Allergens: contains milk and dairy (butter).
If you cannot find saffron, a small pinch of turmeric can give a similar colour, though it will not replicate the aroma.
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