Liver Kebabs with Cumin

Name: Liver Kebabs with Cumin
Yield: Serves 4
Ingredients: 1½ lb (550 g) lamb’s or calf’s liver, cut into 1½ in (4 cm) cubes; 1½ lb (550 g) lamb’s or calf’s liver, cut into 1½ in (4 cm) cubes; Salt and pepper; 4 lemon wedges; 1 teaspoon powdered cumin; Salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

1½ lb (550 g) lamb’s or calf’s liver, cut into 1½ in (4 cm) cubes
1 teaspoon

Main course
Gluten-free

Method

Powder each piece of liver with cumin, salt and pepper. Cut the caul into squares large enough to envelop the liver cubes completely.

Thread the liver onto 4 skewers and grill for about 8 minutes, turning frequently. Serve with a wedge of lemon and some potatoes sautéed with finely sliced onions.