Grilled liver

Name: Grilled liver
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5
Cuisine: Levantine
Ingredients: 1/4 cup olive oil; 6 cloves garlic; 1/4 cup lemon juice; 1 teaspoon Mixed spices; 1 teaspoon salt; 900 grams lamb liver; 1 onion; — Bread and parsley

Lamb liver slices in oil and garlic, grilled over hot coals for two minutes a side and finished with lemon.

Cooking time: 55 min
Hands-on time: 20 min
Free time: 35 min
Difficulty: Medium
Cuisine: Levantine
Calories: 480
Contains: Gluten

Liver forgives neither an extra minute nor early salt: salt before grilling draws out its water so it stews on the coals instead of grilling, which is why it's salted straight off the heat. Two minutes a side, and the inside stays slightly pink.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Preheat the grillHeat the grill thoroughly, clean the grill grates, and grease them lightly before placing the food on it.

Ingredients

5people

Amounts follow the number of people

For the marinade

For the liver

900 grams lamb liver — thick slices

For serving

1 onion — With sumac
Bread and parsley

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Charcoal grill — Hot coals and two minutes a side; liver toughens fast.

Method

Clean the liver of membranes and dry it, then season it with oil and garlic without salt.
12 min
You’ll know it’s ready when
The slices are clean and coated with oil.
Tip: Salting before grilling draws water out of the liver and steams it on the coals.
Leave it for half an hour, then grill it over hot coals for two minutes on each side.
35 minYou can walk away
You’ll know it’s ready when
The outside is brown and the inside is slightly pink.
Salt it immediately after removing it from the heat and drizzle it with lemon.
3 min
You’ll know it’s ready when
Salted while still hot.
Serve it immediately with onions, parsley, and bread.
3 min
You’ll know it’s ready when
The liver is tender, not tough.