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 barbecue out!
Ingredients[edit | edit source]
- ½ kg liver
- 1 tsp paprika
- 1 handful fresh coriander, finely chopped
- 2–3 cloves garlic, minced (optional)
- 1 tbsp sunflower or olive oil
Procedure[edit | edit source]
- 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.