Made with just about any kind of meat, kebabs are classic Iranian street food.
Lamb is the predominant red meat eaten in Iran, and its liver is a delicacy.
Lemon, garlic and fresh basil nicely balance the liver’s mineral flavor.Read more about this recipe.
Mix the ground cumin with oil, garlic, salt and pepper in a medium bowl.
Add livers and stir to coat.
Cover and refrigerate for at least 3 hours or up to 24 hours.
Preheat grill to high.
Thread the livers onto 4 metal skewers.
Oil the grill rack.
Grill the livers, turning once, until just cooked through, 3 to 5 minutes total.
Divide the livers and basil among lavash halves.
Drizzle with lemon juice and more oil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
