A Cretan classic, sikoti marinato is made by marinating lamb liver in vinegar and rosemary before pan-frying it in hot oil; here the same marinade moves to the airfryer for a lighter, lower-oil version.
Thinly slice the lamb liver and trim away the membranes. Mix the vinegar, olive oil, dried rosemary, crushed garlic, pul biber, salt and pepper, pour over the slices and rub in well.
Let the liver slices rest in the marinade in the fridge for 20 minutes; the vinegar's acidity softens the meat's texture during this time.
Arrange the marinated liver slices in a single layer in the airfryer basket, without overlapping.
Cook in the airfryer at 200°C for 12 minutes, turning halfway through; the outside should lightly brown while the inside stays a little pink. If you do not have an airfryer, you can cook it for a similar time in an oven preheated to 200°C on the grill setting.
Do not marinate the liver for longer than 20 minutes; the vinegar's acidity can toughen the meat over time. Be sure to turn it halfway through airfrying, otherwise one side will dry out.
If you use a few sprigs of fresh rosemary instead of dried, the aroma will be sharper; if using fresh, you can double the amount.
Admin DadaGastro · verified in test kitchenKuru biberiye bulamadığım için bahçemdeki taze biberiyeyi kullandım, normal miktarın iki katını koydum ve aroma inanılmaz yoğun çıktı; ciğerin kokusunu da güzelce bastırdı, bir dahaki sefere belki birkaç dal daha eklerim.
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