Kibda mashwiya is a simple Saudi dish made by marinating beef liver in cumin and chilli, then grilling it quickly over high heat. The grilling time needs to stay short so the liver doesn't overcook and toughen. With no grain-based additive in its simple ingredients, it's also a fitting option for anyone eating ketogenic.
Toss the liver pieces with the cumin, chilli, garlic, lemon juice, olive oil and salt, then marinate for 15 minutes.
Grill the liver pieces for 6 minutes, turning them often.
Let the liver rest for a few minutes and serve hot.
Turn the liver often once it's on the grill; left on one side too long, it toughens up and turns rubbery.
Soaking the liver in milk for 20 minutes before grilling noticeably cuts down its sharp smell.
Admin DadaGastro · verified in test kitchenCiğeri süt içinde tam 20 dakika bekletmeyi bu sefer tamamen atladım, ızgaradan sonra keskin kokusu sofrada belirgin şekilde hissedildi, bir dahaki sefere bu adımı asla atlamayacağım.
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