Jigar Kabab (جگر کباب) — Classic Persian Lamb Liver Skewers

• 600 glamb liver, cleaned and trimmed
• 200 gyellow onion, grated (about 1 large onion)
• 30 mlfresh lemon juice (about 2 tbsp)
• 15 mlextra virgin olive oil (1 tbsp)
• 6 gsea salt (about 1 tsp fine salt)
• 1 tspblack pepper, freshly ground
• 1 tspground turmeric
• 2 tspground sumac (for serving)
• 8metal skewers (or 12 shorter skewers)

Instructions

1. 1

   Trim the lamb liver of any tough membrane, visible vessels, and greenish spots, then pat it very dry with paper towels. Cut it into even 3 cm cubes so the pieces cook at the same speed and stay tender.

2. 2

   In a bowl, combine grated onion, lemon juice, olive oil, sea salt, black pepper, and turmeric until the mixture looks like a loose paste. Add the liver cubes and mix gently until every piece is coated, then cover and refrigerate for 15 minutes to perfume the liver without turning it mushy.

3. 3

   Preheat a charcoal grill (or a very hot grill pan) until the heat is high and steady, aiming for a surface temperature that sears immediately. While it heats, thread the liver cubes onto metal skewers, leaving a few millimeters between pieces so heat can circulate and brown the edges.

4. 4

   Grill the skewers over high heat for 6 to 8 minutes total, turning every 45 to 60 seconds for even browning. Cook until the outside is well seared and the center is just cooked through and still juicy, because overcooking quickly makes liver grainy and dry.

5. 5

   Rest the skewers for 2 minutes off the heat so the juices redistribute and the texture stays tender. Serve immediately and dust with ground sumac, letting its tangy bite balance the liver’s richness.