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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Wednesday, July 27, 2016

Grilled Lamb Liver كبد خروف مشوي


During the Summer, I try to do most of my cooking on the grill. You can use lamb, goat or beef liver for this recipe. It is a popular street food item on the menu. 
If you do not have metal skewers, use bamboo skewers.You will need to soak the bamboo skewers in water for 30 minutes before you put them on the grill. This will prevent them from burning on the grill.
Brine:
I usually slice and soak the liver pieces in a bowl of water, salt and vinegar for 15 minutes to remover most of the blood.
Ingredients for marinate:
1 pound lamb, sliced and drained
2 cloves of garlic, crushed
1/2 cup of onion, chopped
1/4 cup vegetable oil
1 teaspoon salt
1 teaspoon mixed spices( Seven Spices or Syrian Spices) it is a combination of cinnamon, allspice, cloves,ginger,cloves, black pepper, and cardamom.
In a bow, put all the above ingredients and stir.
Drain the liver pieces from the water vinegar solution in a colander. Pat them with paper towel and drop them in the marinade and stir to coat the pieces with the oil and spices. Set aside for 15 -30 minutes.
Insert the skewers in the liver pieces. You could thread five pieces per skewer.
Place on the grill, for 5 minutes on each side.
You can serve with tomatoes, scallions, herbs and bread. 
Enjoy 

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