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Najmieh Batmanglij

Lamb Liver Kebab

Kabab-e jigar

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Preparation info
  • Servings:

    4

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
From Persia to Napa: Wine at the Persian Table
From Persia to Napa

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 1 lamb liver (1½ pounds)
  • ¼ teaspoon freshly ground black pepper

Method

  1. Clean the liver and cut into strips 1 inch thick.
  2. Light a bed of charcoal and let it burn until the coals glow evenly, or preheat the grill or broiler until very hot.
  3. Skewer strips of liver onto ⅔-

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