Lamb liver is marinated with cumin and turmeric, threaded onto skewers and grilled quickly over direct heat. Cooking it straight over the flame instead of pan-frying keeps both the traditional presentation and a lighter balance on the table.
Toss the cubed lamb liver with cumin, turmeric, crushed garlic, lemon juice, olive oil, salt and black pepper.
Cover the marinated liver cubes and let them rest in the fridge for 10 minutes; this is enough time for the liver to take on the spices.
Thread the rested liver cubes onto metal skewers, leaving small gaps between the pieces.
Grill the skewers over a preheated grill, turning often, until every side is seared, about 6-7 minutes; overcooked liver turns tough, so the centre should stay slightly pink.
Transfer the hot skewers to a plate, sprinkle with sumac and serve with lemon wedges.
Make sure the grill is properly hot before adding the liver; on a cold grill it releases its juices and ends up boiled rather than seared. Do not overcook it — leaving the centre slightly pink keeps it tender.
Beef liver can replace lamb liver, but since it is more fibrous the cooking time should run 1-2 minutes longer.
Admin DadaGastro · verified in test kitchenŞişleri tarifte yazan 7 dakika pişirdim ama ciğer beklediğimden sert çıktı, ateşi daha mı kısık tutmam gerekiyordu yoksa süreyi mi kısaltmalıydım? İç kısmı pembe kalsın istiyordum ama tam tutturamadım.
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