Grilled Moroccan lambs’ liver kebabs

Food & drink
Grilled Moroccan lambs’ liver kebabs post image

Cut the liver up into kebab bite size chunks and put it in a large bowl, adding a teaspoon of turmeric, a teaspoon and a bit of paprika, half a teaspoon or more of ground cumin, half a very finely chopped onion, a small handful each of finely chopped parsley and coriander a very good seasoning of salt, an even better seasoning of pepper and an enthusiastic glug of olive oil.

A quick word on chilli. Note that there isn’t any in here, and I’ve gone back and forth on this point a lot. It would be fine to spice the mix up with a hit of cayenne at this point, but I’ve preferred to use cayenne as a garnish after the kebabs are done. Neither way is either right or wrong. It’s your lunch.

Mix everything around thoroughly, and if you’ve got time, let it marinade in the fridge for a couple of hours. This isn’t strictly necessary, but it does help the flavours develop even further.

To cook, skewer pieces of lamb onto metal skewers until they’re snugly full. Bamboo skewers are also fine, just soak them before hand to stop burning. Grill the skewers for between twelve and fifteen minutes under a high grill, or over a barbecue until the liver is cooked through.

Use a fork to push the liver off the skewers onto a flatbread of whatever sort you might have to hand, add some Greek yogurt and salad (something punchy like a Little Gem lettuce works well here), garnish with cayenne and a little more salt and crack on.

Cheap, quick, simple.