Turkish · Lunch
Grilled Liver Sandwich
Grilled lamb liver marinated in olive oil, sumac and cumin, seared on a hot griddle until browned outside and pink within. Piled into a toasted roll with red onion, parsley and yogurt sauce, finished with sumac and lemon.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
543Calories
36.1gProtein
28.6gFat
34.3gCarbs
4.8gSugar
3.1gFiber
887mgSodium
608mgChol
9.2gSat Fat
537mgPotassium
108mgCalcium
10.7mgIron
57.6mcgVitamin B12
15.8mgVitamin C
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat liver dry with paper towel, then toss in a bowl with olive oil, sumac, cumin, salt and pepper until coated.
2
Marinate
Cover and let the liver sit at room temperature for 15 minutes.
3
Sear
Heat a cast-iron griddle over high heat until smoking, then sear liver in a single layer 90 seconds per side until browned outside and just pink within.
4
Build
Toast the roll cut-side down in the skillet over medium heat 1 minute until golden, then spread with yogurt mixed with grated garlic.
5
Plate
Layer seared liver, red onion slices and chopped parsley over yogurt base, close the roll, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb liver
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sumac, plus extra for finishing
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 sandwich roll (2.5 oz/70g)
- 11 small red onion
- small handful parsley
- 11 lemon, cut into a wedge
- 4 tbsp4 tbsp plain yogurt
- 11 small garlic clove
- 2 tsp2 tsp butter, for the roll
