These grilled lamb liver kebabs are the ultimate grill dish when it comes to healthy, low carb, and nutrient-dense meals. It tastes so good with Moroccan Chermoula sauce and it cooks real quick!!
It’s grilling season and honestly, I can say that I have been enjoying my time preparing grilled goodies with my family on these hot sunny days. After I have done chicken skewers recipe and Mediterranean grilled sardines recipe, I thought I might need to bring for you something different, unique, and super healthy, and of course, delicious!
These classic Moroccan grilled lamb liver kebabs are super tender, seasoned with homemade Chermoula sauce, and a great way to get that protein in. It’s simple to make because all you will need to prepare this is a handful of fresh spices, herbs, minced onion, and of course liver!
What you need to make these grilled lamb liver kebabs
All you will need for this recipe is lamp liver of course and fresh herbs and spices for taste.
- Grass-fed lamb or beef liver
- Minced onion
- Minced parsley
- Minced cilantro
- Olive oil
- Ginger Powder
How to make Moroccan liver kebab
- Chop the liver into medium sized cubes and set aside.
- In a mixing bowl, add minced onion, minced parsley and cilantro, spices and olive oil.
- Mix until well combined.
- Add cut liver cubes and toss everything until it’s well coated.
- Thread on metal or wooden skewers ( I used metal skewers if you’re using wooden skewers make sure to soak them in cold water before using )
- Place the skewers on a grill basket and grill on both sides for 10 to 15 minutes or until it’s tender and slightly charred.
- Serve immediately with a side salad or a healthy dipping sauce.
Why lamp/beef liver is a superfood?
There is no doubt that liver is one of the most nutrient-dense foods for containing a significant amount of protein, vitamins, and minerals. Liver serves many nutrients that are essential for our bodies such as vitamin B12, A, B2, iron, Copper, and Choline. It is also a great source of high-quality protein and it’s low in carbs and calories!
How to clean and prepare lamb liver for cooking
Before cutting your liver into cubes, make sure to look for the membrane over the organ, which looks like a white, transparent, and super thin cast. Pull it off upward and try to cut it off with a sharp knife. Examine the liver again and remove any connective tissues or visible veins using a sharp knife.
I never wash liver or any type of meat because whatever is in there will be gone while cooking. But if you chose to wash the organ to ensure removing any remains off, make sure you dry tap the liver with towel papers before using it.
How to cook lamb liver
Cooking lamp liver is super easy, simple, and quick! There are endless ways to cook liver, one of the most recommended ways is pan-frying and grilling as it takes approximately 10 to 15 minutes to cook. For quick and easy cooking, it’s best to cut your liver into medium-sized cubes.
Grilling liver will take 10 minutes to cook, and you can tell if they’re cooked they feel super tender and look slightly charred on the tips and their size is reduced.
Besides grilling, you can saute the liver with a drizzle of olive oil or grass-fed butter on high heat! This will allow the juices to absorb and the liver to cook quickly. Saute with onion, herbs, and your favorite spices for 10 minutes or until it’s tender and the size of the cubes is reduced.
Storing and reheating.
I always serve grilled liver to be consumed immediately as it doesn’t taste as good when it’s cold. But you can always store leftovers in a food wrapping paper and place them in an airtight container. Store in the fridge for no more than four days and reheat them in a microwave.
What to serve with this grilled liver recipe
My go-to side dish will always be a healthy, summery salad that peers perfectly with grilled dishes. The following salad recipes will make great sides for this recipe:
- Peach and cucumber summer salad
- Cooked beets garden salad
- Grilled zucchini and bell pepper salad
- Mediterranean spicy lentil salad
Grilled Lamb Liver, Moroccan Liver Kebab
- 500 grams Lamp or beef liver cleaned, cut into medium cubes
- 1 raw onion medium-sized, minced
- 2 tbsp fresh cilantro minced
- 2 tbsp fresh parsley minced
- 1 tbsp olive oil extra virgin
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ginger powder
- 1/2 tsp pepper
- 1/2 tsp salt
- In a large mixing bowl, prepare Chermoula sauce by adding minced onion, freshly minced cilantro and parsley, spices and olive oil.
- Mix everything until you reach a well combined consistency.
- Add cut liver cubes to a mixing bowl with Chermoula sauce and toss well until it's well coated with the seasoning.
- Thread liver cubes on metal or wooden skewers and place them in a grilling basket.
- Grill on both sides for 10 to 15 minutes or until it's tender and slightly charred.
- Serve on your favorite plate with a side salad or a healthy dipping sauce.