Recipe Library
Grilled Liver Kebabs (Jigar)
Juicy pieces of liver soak up cumin, garlic, and olive oil before hitting a hot grill, where they char in minutes. Tucked into warm lavash with fresh basil and a squeeze of lemon, each bite delivers smoky richness and bright herbal notes.
- Total
- 39 min
- Prep
- 30 min
- Cook
- 9 min
- Serves
- 8
Nutrition per Serving
- Calories
- 236
- Protein
- 16g
- Carbs
- 25g
- Fat
- 7g
- Fiber
- 5g
- Sugar
- 1g
- Sodium
- 445mg
Ingredients
- 4 tsp cumin seeds
- 2 tbsp extra-virgin olive oil, plus more, for serving
- 4 clove garlic, minced
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 lb lamb livers or chicken livers, cut into 1-inch pieces
- 24 fresh basil leaves
- 4 whole-wheat lavash, halved
- 2 tbsp lemon juice
Instructions
- 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.
- 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.
- Preheat grill to high.
- 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.
- Divide the livers and basil among lavash halves. Drizzle with lemon juice and more oil, if desired.