I absolutely love this recipe because it’s a bold and flavorful twist on traditional kebabs, mixing savory liver with the vibrant taste of bell peppers and onions. Plus, the aromatic marinade enhances the liver beautifully, making it a delicious go-to for grilling nights with friends.
I enjoy making meals that are both deliciously full of flavor and rich in nutrients, and my recipe for Liver Shish Kebab is just that. I start with 1 pound of beef or lamb liver, an organ meat that’s incredibly high in iron and full of vitamins.
Next, I balance the dish with colorful bell peppers and a whole onion. Then I make a marinade of olive oil, soy sauce, fresh lemon juice, and minced garlic.
I let the liver soak in the marinade overnight before I skewer it and grill the whole shish kebab. Spices like cumin, paprika, and black pepper give the kebab a bit of a kick.
The liver gets a crust on the outside while the interior is melt-in-your-mouth tender.
Ingredients
Beef or Lamb Liver:
Rich in protein and iron, fosters muscle and red blood cell health.
Red Bell Pepper:
Sweet and crunchy, with a lot of vitamin C and antioxidants.
Green Bell Pepper:
A fresh, slightly bitter flavor that adds minimal calories.
Olive Oil:
Fats that are healthy for the heart, add taste, and help the body absorb nutrients.
Garlic:
Has allicin that gives antioxidant benefits, which boosts the taste and aroma.
Cumin:
Imparts a comforting, woodsy taste with possible digestion perks.
Lemon Juice:
Yields a deliciously zesty and tangy flavor, with a high concentration of vitamin C.
Ingredient Quantities
- 1 pound beef or lamb liver
- 1 red bell pepper
- 1 green bell pepper
- 1 large onion
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Wooden or metal skewers
Instructions
1. Wash the liver in cold water, dry with paper towels, and slice into cubes.
2. Cube the red and green bell peppers so they are about the same size as the liver pieces.
3. Remove the outer skins and cut the onion into the same-sized pieces as the liver and peppers. Halve the onion first and then cut it into similar sizes and shapes. Use these pieces in the dish.
4. In a bowl, mix the olive oil, soy sauce, lemon juice, minced garlic, cumin, paprika, black pepper, and salt to create the marinade.
5. Place the liver cubes in the marinade and stir well to coat evenly. Cover the bowl and place it in the refrigerator for at least 1 hour. For better flavor, refrigerate overnight.
6. If you are using wooden skewers, soak them in water for about 30 minutes. This will keep them from burning.
7. Prepare the grill for cooking over direct medium-high heat.
8. Skewer the liver, bell peppers, and onion pieces, alternating them as you go.
9. Skewers should be grilled for roughly 3-4 minutes on each side, with occasional turning, until the liver is browned outside but still a little pink inside.
10. Take the skewers off the grill and allow them to rest for a couple of minutes prior to serving. Relish in the delightful flavors of your liver shish kebabs!
Equipment Needed
1. Knife
2. Cutting board
3. Bowl
4. Measuring spoons
5. Paper towels
6. Grill or grill pan
7. Tongs
8. Skewers (wooden or metal)
9. Refrigerator
10. Grill brush (optional)
FAQ
- Q: Can I use chicken liver instead of beef or lamb liver?You can use chicken liver as a substitute, but it cooks faster, so the cooking time may differ slightly.
- Q: How do I prevent the liver from becoming tough?A: Make certain not to overcook the liver; it must be a little pink inside to keep it tender.
- Q: Can I prepare the skewers in advance?A: Yes, you can put together the skewers a few hours ahead and chill them, but there’s really no substitute for cooking them just before serving.
- Q: Can I grill these skewers instead of cooking them in the oven?A: Definitely, the kebabs take on a superb smoky flavor when cooked on a grill. Just be sure to preheat it and clean the grates thoroughly ahead of time.
- Q: Is there a vegetarian alternative for this recipe?A: To make a dish that is vegetarian, you can swap out liver for either firm tofu or tempeh. For either soy protein, adjust the marinating time to allow the flavors to penetrate. Once the soy has had a chance to absorb the flavor of the marinade, proceed as though you were cooking liver.
- Q: What side dishes pair well with these kebabs?Kebabs complement a fresh salad, rice pilaf, or warm pita bread.
Substitutions and Variations
Beef or lamb liver: Substitute chicken liver or mushrooms for a vegetarian option.
Red bell pepper: Substitute yellow or orange bell pepper for a different flavor and color.
Green bell pepper: Use zucchini or cherry tomatoes instead for a different texture.
Juice from fresh lemons: Substitute with lime juice or apple cider vinegar for a comparable acid level.
Cumin powder: Swap out for either of two different (but equally good) spices. Coriander powder has a slightly citrusy flavor that complements the warm, nutty notes of the dish in a way that cumin does. Ground caraway has a similar warm, nutty flavor that works well, too. That said,—
Pro Tips
1. Trim and Soak the Liver: Before marinating, trim any visible membranes or connective tissues from the liver to enhance tenderness. You can also soak the liver pieces in milk for 30 minutes to an hour before marinating. This helps to reduce any strong or bitter flavors.
2. Even Skewer Distribution: When arranging pieces on skewers, try to maintain even spacing and mixture of liver, pepper, and onion. This promotes consistent cooking and an appealing presentation.
3. Control the Heat: Maintain medium-high heat on the grill and avoid overcrowding it. This ensures the liver cooks quickly and doesn’t dry out. Use a grill thermometer if needed to manage the temperature effectively.
4. Check for Doneness: Liver should be browned on the outside but slightly pink and tender on the inside. Avoid overcooking as this can make it tough. Aim for an internal temperature of around 160°F (71°C).
5. Rest Period: Let the skewers rest for a few minutes after grilling. This allows the juices to redistribute, enhancing the flavor and texture of the meat.
Liver Shish Kebab Recipe
My favorite Liver Shish Kebab Recipe
Equipment Needed:
1. Knife
2. Cutting board
3. Bowl
4. Measuring spoons
5. Paper towels
6. Grill or grill pan
7. Tongs
8. Skewers (wooden or metal)
9. Refrigerator
10. Grill brush (optional)
Ingredients:
- 1 pound beef or lamb liver
- 1 red bell pepper
- 1 green bell pepper
- 1 large onion
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Wooden or metal skewers
Instructions:
1. Wash the liver in cold water, dry with paper towels, and slice into cubes.
2. Cube the red and green bell peppers so they are about the same size as the liver pieces.
3. Remove the outer skins and cut the onion into the same-sized pieces as the liver and peppers. Halve the onion first and then cut it into similar sizes and shapes. Use these pieces in the dish.
4. In a bowl, mix the olive oil, soy sauce, lemon juice, minced garlic, cumin, paprika, black pepper, and salt to create the marinade.
5. Place the liver cubes in the marinade and stir well to coat evenly. Cover the bowl and place it in the refrigerator for at least 1 hour. For better flavor, refrigerate overnight.
6. If you are using wooden skewers, soak them in water for about 30 minutes. This will keep them from burning.
7. Prepare the grill for cooking over direct medium-high heat.
8. Skewer the liver, bell peppers, and onion pieces, alternating them as you go.
9. Skewers should be grilled for roughly 3-4 minutes on each side, with occasional turning, until the liver is browned outside but still a little pink inside.
10. Take the skewers off the grill and allow them to rest for a couple of minutes prior to serving. Relish in the delightful flavors of your liver shish kebabs!
