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Grilled Lamb Liver Skewers

Looking for something to grill outdoors? These liver skewers are it! Grilled lamb liver is quick and easy, and this unusual kebab turns out juicy, tasty, and fragrant. A generous hit of spices, fresh basil, and a squeeze of lemon balance out the liver's distinctive flavor beautifully. It's a great pick for a cookout with family or friends — serve the liver skewers as a main course or as a snack alongside cold drinks.

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Lamb liver on the grill
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 3 g
Fats 77 % 34 g
Carbohydrates 16 % 7 g
331 kcal
GI: 100 / 0 / 0
    1. Set a small skillet over medium heat and let it get good and hot — no oil; it should be dry. Add the cumin seeds and toast them, stirring constantly, for 2 minutes to bring out their aroma. Tip the seeds onto a plate, and once they've cooled, grind them in a mortar and pestle. 2. Peel the garlic cloves and mince them very finely with a knife, then add them to the mortar with the ground cumin. Pour in the olive oil, then add the salt and ground black pepper (grinding the pepper fresh gives the skewers a stronger aroma). Grind everything together well. 3. Wash the liver thoroughly, peel off the thin membrane, and cut out any large veins. Pat it dry with a paper towel, then cut it into large pieces on a cutting board. Put the liver in a large, deep bowl, spoon the fragrant spice mixture over it, and mix well — using your hands works best, rubbing the spices into the liver. Cover and refrigerate for 24 hours (or at least 3 hours if you're short on time). 4. Get the grill going; you want a good hot fire. When the coals are nearly ready, take the liver out of the fridge and thread the pieces onto metal skewers. 5. Grill the liver over hot coals for 4–5 minutes, turning so it cooks on all sides. Watch it closely so it doesn't burn — liver cooks very fast. Serve the skewers right away, hot, topped with fresh basil and a squeeze of lemon juice!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Cumin - 333  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g

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