Cookbook:Liver Kebabs

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Cookbook | Ingredients | Recipes

Liver kebabs taste very good and would be ideal for feeding young children liver as long as you didn't tell them beforehand what it was. The kebabs served with fresh bread and Moroccan Salad 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]

Procedure[edit | edit source]

  1. Chop the liver into small cubes about 1 cm square, and put them in a container.
  2. Add a teaspoon of paprika, some salt and pepper, chopped coriander, minced garlic, and oil.
  3. Mix this all together and leave for 30 minutes or more.
  4. Slide the meat onto skewers, and grill to preferred level of char.