Middle Eastern · Dinner
Grilled Spiced Chicken Livers
Chicken livers marinated in garlic, cumin, coriander, and lemon juice, then skewered and grilled over high heat until charred outside and just pink at the centre. Finished with sumac and fresh parsley, served with warm pita and a lemon wedge for a smoky, iron-rich Middle Eastern grill plate.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
329Calories
31.7gProtein
16.8gFat
11.2gCarbs
1.1gSugar
1.6gFiber
520mgSodium
780mgChol
3.4gSat Fat
420mgPotassium
40mgCalcium
13.8mgIron
25mcgVitamin B12
9mgVitamin C
Goes well with
Crisp lager or pale ale
local
Ayran
international
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Trim the chicken livers of connective tissue and cut into 1.5-inch chunks. Mince the garlic and chop the parsley.
2
Marinate
Toss liver chunks in a bowl with garlic, lemon juice, olive oil, cumin, coriander, sumac, salt and pepper. Chill 30 minutes.
3
Grill
Thread marinated livers onto a metal skewer. Cook on a hot grill over high heat for 6 to 8 minutes total, turning every 2 minutes, until charred outside and just pink at the centre.
4
Plate
Slide livers onto a plate, scatter with parsley and extra sumac, and serve with warm pita and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken liver, trimmed and cut into large chunks
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp sumac, plus extra for finishing
- pinch of salt
- pinch of black pepper
- 2 tbsp2 tbsp parsley
- 22 small pita bread, warmed, to serve
- 22 lemon wedge, to serve
