Grilled Liver Kebabs
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.
Ingredients
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4 teaspoons cumin seeds
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2 tablespoons extra-virgin olive oil, plus more for serving
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4 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon ground pepper
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1 pound lamb livers or chicken livers, cut into 1-inch pieces
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24 fresh basil leaves
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4 whole-wheat lavash, halved
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2 tablespoons lemon juice
Description
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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.
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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.
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Preheat grill to high.
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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.
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Divide the livers and basil among lavash halves. Drizzle with lemon juice and more oil, if desired.
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