Lamb liver on the grill

1. We put a small frying pan on medium heat and heat it up well. You do not need to pour oil into it, that is, it should be "dry". Pour cumin seeds into a heated frying pan and fry them with constant stirring for 2 minutes. During this time, the seeds will reveal their unique flavor. We transfer the seeds to a flat plate, and when they cool down, pour them into a mortar and rub with a pestle.

2. Peel the garlic cloves from the husk and finely chop them with a knife, then put them in a mortar to the ground cumin. Pour olive oil into the same place, and then pour the specified amount of salt and ground black pepper. The latter can be ground immediately before adding - this will give a stronger flavor to our kebabs. We rub everything together thoroughly again.

3. Wash the liver thoroughly, remove the transparent film, cut out large vessels. Dry the liver with a paper towel, put it on a cutting board and cut into large pieces. We send the pieces of liver into a large and deep container, spread the fragrant mixture from the mortar on top and mix everything well. It is best to do this with your hands, carefully rubbing the spices into the liver. Cover the container with a lid and put the lamb liver in the refrigerator for a day (if there is not that much time, at least for 3 hours).

4. We prepare the grill. The heat needs to be quite strong. Closer to the time when the coals are almost ready, we remove the liver from the refrigerator. We put pieces of liver on metal skewers.

5. Fry the liver over hot coals for 4-5 minutes, turning so that the liver is fried on all sides. You need to be careful that the liver does not burn - it is prepared very quickly.

Serve the liver immediately, hot, supplemented with fresh basil and sprinkled with lemon juice!