Liver Kebabs
Liver kebabs taste very good and are ideal for feeding young children liver as long as you don't tell them beforehand what it is. Served with fresh bread and Moroccan Salad, the kebabs make a nice meal. In Morocco every home has a shallow round clay pot that is filled with charcoal and used to grill meat and, in many homes, to cook the tagines on. Meat is put onto skewers and then held in a metal griller and cooked over the charcoal. As most Moroccan homes have an outdoor room (patio) everyone just sits round and eats as the meat comes off the grill. No need to wait for good weather to get the
Source and licence
"Liver Kebabs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Liver_Kebabs, revision 4516307), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Liver_Kebabs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516307
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Morocco. Associated with Morocco by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ½ kg liver
- 1 tsp paprika
- Salt
- Pepper
- 1 handful fresh coriander, finely chopped
- 2–3 cloves garlic, minced (optional)
- 1 tbsp sunflower or olive oil
Method
- Cut the liver into small cubes about 1 cm square, and put them in a container.
- Add paprika, some salt and pepper, chopped coriander, minced garlic, and oil to the liver.
- Mix this all together and leave to marinate for 30 minutes or more.
- Slide the meat onto skewers, and grill to preferred level of char.