Grilled Liver Ke­babs (Ji­gar)

AC­TIVE: 30 min TO­TAL: 3½ hrs (in­clud­ing 3 hrs mar­i­nat­ing time) EQUIP­MENT: 4 me­tal skewers

EatingWell - - FRESH -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.