Jigar va Qalveh (جگر و قلوه) — Persian Lamb Liver and Kidney Kebabs

• 500 gLamb liver, trimmed (cut into 3 cm cubes; remove any tough membranes and visible blood vessels)
• 400 gLamb kidneys, trimmed (halved, cored, and cut into 3 cm pieces; remove white core and any tough sinew)
• 250 gYellow onion (grated on the coarse side; collect both pulp and juice)
• 45 mlFresh lemon juice (about 3 tablespoons, plus extra wedges for serving)
• 30 mlExtra virgin olive oil (2 tablespoons)
• 8 gSea salt (about 1 1/4 teaspoons; use half in marinade, half after grilling)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 6 gSumac (about 2 teaspoons, plus more to dust at the table)
• 8Metal skewers or soaked wooden skewers (if wooden, soak in water for 30 minutes to reduce scorching)

Instructions

1. 1

   If using wooden skewers, soak them in water for 30 minutes. Meanwhile, trim the liver by peeling away any thin membrane and removing visible veins; cut into 3 cm cubes. For kidneys, split, remove the white core and any tough connective tissue, then cut into 3 cm pieces. Keep liver and kidney separate.

2. 2

   Make the marinade: in a nonreactive bowl, mix grated onion (including juice), lemon juice, olive oil, 4 g sea salt (about 3/4 teaspoon), and black pepper. Divide the marinade evenly between two bowls so the kidney and liver can marinate separately and cook evenly later.

3. 3

   Add liver to one bowl and kidneys to the other, turning to coat well. Cover and refrigerate for 30–40 minutes. Do not marinate much longer than 60 minutes, especially for liver, because the acid can start to firm the surface and dull the tender bite.

4. 4

   Preheat a charcoal grill to high heat, aiming for a very hot coal bed with a 10–12 cm gap to the grate; you should only be able to hold your hand over the heat for 2–3 seconds. If using a gas grill, preheat on high for 10 minutes and oil the grates lightly.

5. 5

   Thread the pieces onto skewers: keep liver on separate skewers from kidney for best timing. Shake off excess onion pulp (it can burn), but leave a thin coating. Pack pieces snugly without crushing. Let skewers sit at room temperature for 5 minutes while the grill finishes heating.

6. 6

   Grill over high heat, turning frequently. Cook liver skewers for 2–3 minutes total, just until browned outside and still slightly springy; avoid overcooking. Cook kidney skewers for 4–6 minutes total, turning every 30–45 seconds, until browned and just cooked through.

7. 7

   Transfer skewers to a platter and immediately season with the remaining 4 g sea salt and the sumac. Rest for 2 minutes so juices redistribute. Finish with a fresh squeeze of lemon juice right before serving, keeping the kebabs hot and bright-tasting.