Grilled Liver Kebabs (Jigar)
ACTIVE: 30 min TOTAL: 3½ hrs (including 3 hrs marinating time) EQUIPMENT: 4 metal skewers
Made with just about any kind of meat, kebabs are classic Iranian street food. Lamb is the predominant red meat eaten in Iran, and its liver is a delicacy. Lemon, garlic and fresh basil nicely balance the liver’s mineral flavor.
4 teaspoons cumin seeds 2 tablespoons extra-virgin olive oil, plus more for serving
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1 pound lamb livers or chicken livers, cut into 1-inch pieces
24 fresh basil leaves
4 whole-wheat lavash, halved 2 tablespoons lemon juice
1. Toast cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer to a plate and let cool, then grind with a mortar and pestle or in a clean dry spice grinder.
2. Mix the ground cumin with oil, garlic, salt and pepper in a medium bowl. Add livers and stir to coat. Cover and refrigerate for at least 3 hours or up to 24 hours.
3. Preheat grill to high.
4. Thread the livers onto 4 metal skewers. Oil the grill rack. Grill the livers, turning once, until just cooked through, 3 to 5 minutes total.
5. Divide the livers and basil among lavash halves. Drizzle with lemon juice and more oil, if desired.
SERVES 8: about 2 oz. liver & ½ lavash each
CAL 236 / FAT 7G (SAT 2G) / CHOL 210MG / CARBS 25G / TOTAL SUGARS 1G (ADDED 1G) / PROTEIN 16G / FIBER 5G / SODIUM 445MG / POTASSIUM 213MG.