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Grilled Liver Kebabs (Jigar)

  • 30 m
  • 3 h 30 m
Louisa Shafia
“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.”


    • 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


  • 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
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019