Traditional liver skewers where diced lamb liver is threaded onto skewers with tail fat and grilled over embers. A beloved offal delicacy of Southeastern cuisine, it cooks with a lightly crisp exterior and tender interior thanks to the aroma of the embers.
Toss the membrane-removed cubed liver with red pepper flakes, cumin, and black pepper. Do not add salt at this stage.
Thread the liver cubes and pieces of tail fat onto skewers in alternating order. The tail fat melts among the liver and keeps it juicy.
Cook the skewers over hot charcoal, turning frequently, until the outside of the liver is browned. Caution: Do not overcook — the liver should be cooked through but stay tender; it takes about 8-10 minutes. Once done, salt it and serve hot.
Important: Cook the liver very briefly over the coals, just until browned outside; overcooked liver turns tough and rubbery. Caution: Add the salt after the liver is cooked — salting it beforehand draws out its juices and toughens it. Offal must be fully cooked but not dried out. Contains no tree nuts, no gluten.
The tail fat placed between the liver cubes melts over the coals and keeps the liver juicy. To reduce the liver's smell, you can soak the chopped cubes in milk for 15 minutes before frying.
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