Classic Persian Lamb Liver Kebab (Jigar Kabab)
"Experience a true Persian delicacy with these buttery, pan-seared lamb liver bites, finished with a bright burst of sumac and crisp onions for the ultimate high-protein feast."
Instructions
Rinse the lamb liver thoroughly under cold water, pat completely dry, and cut into small, even pieces to ensure quick, uniform cooking.
In a mixing bowl, combine the liver with lemon juice, salt, black pepper, and turmeric. Toss well, cover, and marinate in the refrigerator for about 15 minutes to lightly season and tenderize.
Heat the olive oil in a wide skillet over medium-high heat until shimmering but not smoking.
Add the marinated liver in a single layer. Cook, stirring occasionally, until the pieces are fully cooked and lightly golden on the outside, about 6–8 minutes.
Transfer the hot liver to a serving platter. Top with the sliced onion and finish by sprinkling sumac evenly over the dish.
Serve immediately while hot, ideally with flatbread or fresh herbs.