Made with just about any kind of meat, kebabs are classic Iranian street food. Lamb is the predominant red meat eaten in Iran, and its liver is a delicacy. Lemon, garlic and fresh basil nicely balance the liver's mineral flavor.

Louisa Shafia
Source: EatingWell Magazine, September/October 2018


Ingredient Checklist


Instructions Checklist
  • Toast cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer to a plate and let cool, then grind with a mortar and pestle or in a clean dry spice grinder.

  • Mix the ground cumin with oil, garlic, salt and pepper in a medium bowl. Add livers and stir to coat. Cover and refrigerate for at least 3 hours or up to 24 hours.

  • Preheat grill to high.

  • Thread the livers onto 4 metal skewers. Oil the grill rack. Grill the livers, turning once, until just cooked through, 3 to 5 minutes total.

  • Divide the livers and basil among lavash halves. Drizzle with lemon juice and more oil, if desired.


Equipment: 4 metal skewers

Nutrition Facts

236.1 calories; protein 16.2g 32% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 4.5g 18% DV; sugars 1.2g; fat 6.6g 10% DV; saturated fat 1.6g 8% DV; cholesterol 210.4mg 70% DV; vitamin a iu 14048.4IU 281% DV; vitamin c 4.6mg 8% DV; folate 132.4mcg 33% DV; calcium 20.2mg 2% DV; iron 5mg 28% DV; magnesium 16.4mg 6% DV; potassium 212.6mg 6% DV; sodium 445.3mg 18% DV; added sugar 1g.