Lamb Liver Grilled on Charcoal with Iraqi Bread - street food Iraqi

lamb liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is lower in fat, while beef liver is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

Soak skewers in water for 30 minutes to prevent burning.

Clean and trim lamb liver, removing any membranes.

Cut liver into bite-sized pieces and place in a bowl.

Add olive oil, minced garlic, cumin, coriander, salt, black pepper, and lemon juice to the liver.

Mix well to coat the liver evenly with the marinade.

Let the liver marinate for at least 30 minutes.

Thread marinated liver pieces onto soaked skewers, alternating with onion and bell pepper pieces.

Prepare a charcoal grill until coals are glowing and covered with ash.

Place skewers on the grill over direct heat.

Grill for 3-4 minutes on each side, until liver is browned and slightly firm.

Remove skewers from the grill and let rest for a few minutes.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary