Lamb’s Fry Kebabs With Sumac & Parsley Salad

BBQ Recipes, Lamb

Ziegler & Brown has some delicious and healthy recipes to cook your Ziggy BBQ.

  • Prep Time:15 minutes (plus 30 minutes marinating)
  • Cooking Time:5 minutes
  • Serves:4
  • 800 g lamb’s liver
  • 1½ tablespoons ground sumac
  • 1½ tablespoons ground cumin
  • ½ teaspoon paprika
  • 2 tablespoons hot harissa paste
  • 80 g ghee or coconut oil, melted
  • Sea salt
  • Fresh lemon, to serve
  • Salad: 30g (1oz / ½ cup) shredded flat parsley leaves. 1 medium fennel, finely shaved and 1 baby cos lettuce, torn
  • Dressing: Juice of ½ a lemon. 3 tablespoons extra virgin olive oil. Sea salt and 1 teaspoon ground sumac
  1. Use your fingers to remove the membrane from the livers, and remove any blood vessels with a small, sharp knife.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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