Barbecued lamb’s liver kebabs

Barbecued lamb’s liver kebabs

Cİğer kebabı

By
From
Turkish Fire
Serves
4 as a meal, or 6–8 as part of your mixed barbecue
Photographer
Alicia Taylor

Serve these with lunch, or if you have the barbecue going, you can make these kebabs as part of your mixed barbecue.

Ingredients

Quantity Ingredient
500g lamb’s liver, skin removed, sliced 1 cm thick
2 white onions
50g butter, melted
Red onion & sumac salad, to serve
Turkish breads, to serve

Method

  1. Put the livers in a bowl and place in the refrigerator for 2 hours to allow the blood to drain.
  2. Remove the livers from the bowl and squeeze gently to release any remaining blood. Discard the blood and return the livers to the bowl.
  3. Peel the onions and grate them into another bowl. Wrap the grated onion in a piece of muslin, then squeeze the juice over the livers.
  4. Fire up your barbecue and bring it to a high heat.
  5. Put the liver slices over the flames, onto the barbecue grill. Brush generously with the melted butter and sprinkle with sea salt and freshly ground black pepper as you cook. Turn after a couple of minutes and cook until the meat is done to your preference; I prefer mine still slightly pink in the middle — deliciously tender and not too dry.
  6. Alternatively, you could heat a large frying pan over a medium–high heat and cook the kebabs for 1–2 minutes on each side.
  7. Sprinkle with extra cracked black pepper and serve immediately, with the salad and bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again