Jigar Kabab (جگر کباب) — Persian Lamb Liver Skewers

• 600 gLamb liver, trimmed of membrane and veins (Cut into 3 cm cubes; keep chilled)
• 250 gYellow onion (Grated on the large holes, then squeezed; reserve both juice and pulp)
• 45 mlFresh lemon juice (About 3 tbsp, freshly squeezed)
• 30 mlExtra virgin olive oil (2 tbsp)
• 6 gSea salt (1 tsp, plus more to taste after grilling)
• 2 gBlack pepper (1 tsp, freshly ground)
• 2 gGround turmeric (1 tsp)
• 6 gGround sumac (2 tsp, plus extra for serving)
• 1 lemonLemon wedges (Cut into 8 wedges)

Instructions

1. 1

   Trim the lamb liver: remove any tough membrane, visible veins, and greenish spots. Cut into even 3 cm cubes so they cook at the same speed. Keep the cubes cold while you prepare the marinade; cold liver is easier to skewer and is less likely to overcook on the grill.

2. 2

   Make the marinade in a nonreactive bowl: combine grated onion (with its juice), lemon juice, olive oil, sea salt, black pepper, and turmeric. Stir for 30 seconds until the salt dissolves and the mixture looks glossy. Add the liver cubes and toss gently for 1 minute to coat without breaking them.

3. 3

   Cover and marinate in the refrigerator for 60 minutes. This timing is intentional: onion and lemon tenderize and deodorize the liver, but longer marination can make the surface mealy. While it chills, soak wooden skewers in water for at least 30 minutes, or prepare flat metal skewers.

4. 4

   Preheat a charcoal grill or gas grill to high heat (about 260–290°C / 500–550°F). Clean and oil the grates lightly. Thread the liver onto skewers, leaving a few millimeters between pieces for heat circulation. Shake off excess onion pulp so it does not burn and turn bitter.

5. 5

   Grill over direct high heat for 2–3 minutes per side (total 6–8 minutes), turning as soon as the surface browns. Aim for a just-cooked center: the liver should be browned outside, still juicy, and not dry. Rest the skewers for 2 minutes, then dust generously with sumac and serve with lemon wedges.