Turkish · Lunch
Grilled Chicken Liver Wrap
Chicken livers marinated in lemon juice, garlic, and sumac, skewer-grilled over high heat until charred outside and pink-centered within, tucked into a warmed lavash with pickled red onion, sumac-dusted tomato, parsley, and garlic yogurt. A Turkish street-food style wrap balancing smoky offal richness against sharp acidity and cooling yogurt.
$4
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
486Calories
37.2gProtein
19.8gFat
38.6gCarbs
6.3gSugar
4.1gFiber
890mgSodium
698mgChol
4.9gSat Fat
760mgPotassium
95mgCalcium
11.8mgIron
19.5mcgVitamin B12
22mgVitamin C
protein-rich
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Trim chicken livers of connective membrane, halve larger pieces, pat dry with paper towel so marinade adheres properly to the surface.
2
Marinate
Toss livers with minced garlic, lemon juice, olive oil, sumac, salt, and black pepper; cover and refrigerate 20 minutes until edges turn opaque.
3
Pickle
Thinly slice red onion and toss with red wine vinegar in a small bowl; let sit at room temperature 15 minutes until bright pink.
4
Grill
Thread marinated liver pieces onto a metal skewer, spacing to expose surfaces fully. Grill over high heat 6 to 8 minutes total, turning every 90 seconds, until deeply charred outside and pink inside.
5
Warm
Lay lavash on hot grill pan over medium heat 20 seconds per side until pliable and lightly toasted with faint char marks.
6
Build
Spread yogurt down centre of warm lavash, then scatter grilled liver, pickled onion, tomato slices, and chopped parsley over top; dust lightly with sumac.
7
Plate
Fold sides of lavash inward and roll tightly into a wrap. Slice in half diagonally and plate seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken liver, trimmed
- 2 piece2 piece lavash flatbread (about 60g)
- 2 tsp2 tsp sumac, plus extra for dusting
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp fresh parsley
- 11 small red onion
- 2 tbsp2 tbsp red wine vinegar
- 44 tomato slices
- 4 tbsp4 tbsp plain yogurt
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
