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. Read more about this recipe.

Source: EatingWell Magazine, September/October 2018


Recipe Summary

30 mins
3 hrs 30 mins


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

about 2 oz. liver & 1/2 lavash
236 calories; protein 16.2g; carbohydrates 24.9g; dietary fiber 4.5g; sugars 1.2g; fat 6.6g; saturated fat 1.6g; cholesterol 210.4mg; vitamin a iu 14048.4IU; vitamin c 4.6mg; folate 132.4mcg; calcium 20.2mg; iron 5mg; magnesium 16.4mg; potassium 212.6mg; sodium 445.3mg; added sugar 1g.

1 1/2 starch, 1 1/2 lean protein, 1 fat