Prep Time
30m
Cooking Time
5m
Serves
4
Fuel
Gas
Ingredients
Method
01.
Use your fingers to remove the membrane from the livers, and remove any blood vessels with a small, sharp knife.
02.
Dice the trimmed liver into 2 cm cubes. Combine the spices, pepper, harissa paste and oil in a bowl, then add the liver and toss gently to coat evenly. Put aside to marinate for 30 minutes.
03.
To make the salad, toss the salad ingredients together in a bowl and set aside. In a small bowl, combine the dressing ingredients and mix well until combined. Set aside.
04.
When ready to cook, heat the BBQ to high. Thread 4 cubes of liver onto each skewer. Cook for 20 – 30 seconds on each side and season with salt and pepper.
05.
Remove the skewers from the grill, dress the salad with the sumac dressing and arrange the salad onto 4 serving plates. Top the salad with 2 skewers on each plate and squeeze a generous amount of lemon juice over the top to finish.
