These kebabs are typical street food in Morocco and I usually have them at butchers who have a grill within their stall so that I can be sure of the freshness of the liver. Those butchers who do not have a grill within their premises are often located next to grill stalls or cafés, and all you have to do is to buy the meat from the butcher and take it to the grill man for him to season and grill it. Obviously this kind of setup does not exist in the West, so just make sure you source very fresh liver from a good butcher to season and grill at home. Serve with a salad.
SERVES 4 TO 6
INGREDIENTS
- 1¾ pounds (800 g) lamb’s liver, cut into 1-inch (2.5 cm) cubes
- 3 cloves garlic, minced to a fine paste
- A few sprigs flat-leaf parsley, most of the bottom stems discarded, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Sea salt
- Lemon wedges and flatbread, for serving
INSTRUCTIONS
- Mix the liver, garlic, parsley, cumin, paprika, and salt to taste in a bowl. Let marinate for at least 2 hours in a cool place or in the refrigerator.
- Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
- Thread the liver onto 8 or 12 long skewers depending on how many you want to serve. Grill or broil for 1 to 2 minutes on each side, or until done to your liking. Don’t overcook or the liver will go rubbery.
- Serve hot with the lemon wedges and flatbread.
