Lamb liver kebab on a grill on coals

First of all, we will marinate the liver in spices, for which it is well washed under running water, remove the films, cut out the ducts. We dry the liver with paper towels - we do not need excess moisture. Cut the liver into large pieces with a side of about 2-2.5 cm. We transfer the prepared liver into a capacious container.

Sprinkle the liver with paprika and ground cumin on top. You can add other spices to your taste. For example, various Georgian seasonings are well suited. We also pour salt on top and mix everything well with our hands, rubbing seasonings into pieces of liver. We put the liver in spices in the refrigerator overnight (you can keep the liver in spices for less time, but it should be at least an hour).

Preparing the grill. The temperature of the coals must be average. When they are covered with a thin layer of gray ash, you can start frying kebabs. In the meantime, the coals are being prepared, we remove a container with pieces of liver from the refrigerator and put them on a skewer. There is no need to leave empty spaces between the pieces, but there are also too many pieces on one skewer, it is also not worth sticking them too tightly to each other. It will be enough to put 6-8 pieces of liver on one skewer.

Fry the lamb liver from all sides, rotating each skewer if necessary. Make sure that the liver is not burnt and evenly baked. The liver will be ready when it is well fried and covered with an appetizing crust on top, but at the same time, when pressed, it will remain soft, as if spongy. In terms of time, it will take about 15 minutes. It is not necessary to keep the liver over the coals for too long, so as not to overcook it - in this case it will be dry and lose its taste.

We serve ready-made kebabs right there, until they have cooled down.

Bon appetit!