Turkish Liver kebab in your own kitchen. From selecting the best liver to mastering the grilling techniques, we have covered all the essential steps to ensure your dish is as delicious as possible. Enjoy the rich flavors and cultural heritage of this beloved Turkish delicacy.
Turkish Liver kebab
Turkish Liver kebab is a dish rich in history and flavour, deeply rooted in turkish culinary traditions the combination of tender liver, aromatic spices and refreshing accompaniments makes it a must-try for anyone interested in exploring Turkish food culture.
Ingredients
Instructions
-
In a large bowl, combine the mutton, lamb liver, lemon juice, salt, black pepper, garlic paste, and ginger. To guarantee that the flavors are dispersed equally, thoroughly mix them.
-
Allow the mixture to marinate for at least 30 minutes, or you can refrigerate it overnight for a more intense flavor.
-
Once marinated, take a skewer and thread the liver pieces onto it, one by one. Make sure to alternate between liver and small pieces of fat to maintain moisture and enhance the taste.
-
Preheat your grill or stovetop pan over medium heat until it's hot enough.
-
Place the liver kebabs on the grill or pan and cook for approximately 15 minutes, turning them occasionally to ensure they cook evenly. Keep the heat low to prevent burning and maintain tenderness.
-
Check the kebabs for doneness by cutting into a piece of liver.While fully cooked, it should still be juicy and soft.
-
Once cooked to your desired level of doneness, remove the liver kebabs from heat and serve them hot.
-
There you have it, a simple and delicious recipe for Mutton Liver Kebabs! Enjoy your meal, my friend.
Servings: 4 ServingCalories:334kcalTotal Fat:6gSaturated Fat: 3gCholesterol:0.03mgSodium:380mgPotassium:820mgTotal Carbohydrate:40gDietary Fiber: 2gSugars: 1gProtein:30gVitamin A: 18302IUVitamin C: 26mgCalcium: 24mgIron: 2mg
Note
- Soaking the skewers: Soaking the skewers in water prevents them from burning on the grill.
- Marinating time: The longer you marinate the meat, the more flavorful it will be.
- Cooking time: The cooking time may vary depending on the thickness of the meat and the heat of the grill.
- Doneness: Lamb liver should be cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
