Cookbook:Liver Kebabs

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Cookbook | Ingredients | Recipes

Now I am not a great liver lover but this really does taste good and probably would be ideal for feeding young children liver as long as you didn't tell them before hand what it was.

Ingredients[edit | edit source]

  • 1/2 kg liver
  • fresh garlic (optional)
  • fresh coriander
  • paprika
  • salt & pepper
  • a little oil

Procedure[edit | edit source]

  1. Chop the liver into small cubes - 1cm square and put in a plastic container.
  2. Add a teaspoon of paprika, some salt and pepper, about a handful of fresh coriander finely chopped, two or three cloves of garlic finely chopped and a tablespoon of oil (you can use sunflower or olive oil).
  3. Mix this all together and leave for 30 minutes or more than make up your kebabs and grill to preferred level of "charredness".

The kebabs 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!