Spicy Lambs Liver Skewers

Better on a BBQ…

Spicy Lambs Liver Kebab with a Herby Dressing

Spicy Lambs Liver Skewers with a Herby Dressing

However since I don’t have a BBQ inside my flat – the grill will have to do.

There isn’t much on the telly box at the moment.  I don’t really watch that much TV, but its super annoying when you sit down after a long day at work, and early morning gym session (plus making and clearing up dinner), and there is nothing engaging to watch.  Not ever for a mere half a hour chill-out distraction before bed.  Anyway the lack of decent telly on a random evening recently, left me surfing through some stored programmes and I came across a cooking show I hadn’t watched yet.  The ever seasonal and creative Valentine Warner was showcasing lots of BBQ recipes – and included this gem of an idea for lambs livers cooked on skewers.  Not an idea I’d had before now, so thought I’d give it a whirl since I’m constantly searching for the most delicious way to eat ‘nature’s multivitamin’ liver.

I really enjoyed this way of preparing liver in contrast to quick pan frying.  The thinly sliced liver (got my butcher to do it for me) got a lovely crisp top, and the spicy herby flavours on the liver and the dressing *almost* took away the livery taste.  Plus it is SO much fun to eat food off a skewer right?

Liver is so incredibly cheap as well as being nutritious.  You can’t possibly have an excuse to give this a go!

Spicy Lambs Liver Kebab - from raw to I want more :)

Spicy Lambs Liver Skewers – from raw to I want more

 Ingredients (serves 2)

  • 250-300g of thinly sliced lambs liver (approx 5-6 slices)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp chilli powder ( I used chipotle chilli powder for a smoky taste)
  • Himalayan / Celtic Salt
  • Olive oil
  • Large handful chopped fresh coriander / mint
  • 1/4 lime

Method:

  • Soak 6 bamboo skewers in water for 30 minutes so they don’t burn when they are grilled
  • Pre-heat the grill to medium high.
  • Thread each piece of lambs liver through a skewer and place on a lined grill
  • Combine the oregano, cumin, chilli and salt.  Mix and sprinkle half the mix over the liver skewers. Drizzle with olive oil.
  • Place the liver under the grill pan till the top crisps and the inside is still slightly pink (approx 5 mins depending on heat of grill)
  • Turn the liver skewers over and sprinkle over the remaining spice and a drizzle of oil.  Place back under the grill for 5 mins.
  • Meanwhile mix the chopped coriander a and mint with a little olive oil to form a dressing.
  • When the kebabs are done squeeze over the lime juice and spoon over the herby dressing.

Serve with a huge side salad.  A nice partner to the liver on the skewers would be onions. 

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2 thoughts on “Spicy Lambs Liver Skewers

  1. Liz Thomas

    Mmm! Not mad keen on lamb’s liver but do like calves’ liver. I feel this would work with chicken livers too and I have plenty of those in the freezer. Must try.

    Cheers and thanks!
    Liz

    Reply

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