Grilled Liver Kebabs (Jigar)

Grilled Liver Kebabs (Jigar)

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From: EatingWell Magazine, September/October 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 teaspoons cumin seeds
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound lamb livers or chicken livers, cut into 1-inch pieces
  • 24 fresh basil leaves
  • 4 whole-wheat lavash, halved
  • 2 tablespoons lemon juice


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Preheat grill to high.
  4. 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.
  5. Divide the livers and basil among lavash halves. Drizzle with lemon juice and more oil, if desired.
  • Equipment: 4 metal skewers

Nutrition information

  • Serving size: about 2 oz. liver & ½ lavash
  • Per serving: 236 calories; 7 g fat(2 g sat); 5 g fiber; 25 g carbohydrates; 16 g protein; 132 mcg folate; 210 mg cholesterol; 1 g sugars; 1 g added sugars; 14,048 IU vitamin A; 5 mg vitamin C; 20 mg calcium; 5 mg iron; 445 mg sodium; 213 mg potassium
  • Nutrition Bonus: Vitamin A (281% daily value), Folate (33% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ lean protein, 1 fat

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