Turkish · Dinner
Grilled Lamb Liver Bites
Cubed lamb liver marinated in olive oil, garlic, cumin and sumac, skewered with red onion and grilled over high heat until charred outside and just pink within. Served with fresh parsley, lemon wedge and warm flatbread, this Turkish grill-house staple (ciğer şiş) delivers mineral, smoky depth.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
428Calories
32.4gProtein
21.8gFat
24.1gCarbs
2.6gSugar
3.1gFiber
950mgSodium
702mgChol
4.9gSat Fat
540mgPotassium
65mgCalcium
9.8mgIron
45mcgVitamin B12
14mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Trim the lamb liver of membrane and cut into even 1-inch cubes. Mince the garlic and chop the parsley.
2
Marinate
Toss liver cubes with olive oil, garlic, cumin, sumac, smoked paprika, salt and pepper; chill 20 minutes.
3
Grill
Thread liver and red onion chunks onto a skewer, alternating. Grill over high heat 6 to 8 minutes, turning every 2 minutes, until charred outside and just pink inside.
4
Plate
Slide liver and onion onto a plate. Scatter parsley and extra sumac over top. Serve with lemon wedge and warmed flatbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb liver, trimmed
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac, plus extra for garnish
- 1/2 tsp1/2 tsp smoked paprika
- 11 red onion, cut into 1-inch chunks
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
- 11 lemon
- 22 small flatbread (about 1.4 oz/40g)
