SAEDNEWS: One of the most delicious meals my dear father used to prepare for us on some weekends has stayed vividly in my memory. Today, I’m sharing the recipe for that very dish.
Lamb or veal liver: 500 g
Lamb kidneys: 4
Lamb hearts: 4
Salt and black pepper: to taste
Clean the liver and kidneys, then cut them into pieces measuring 5 × 2 cm and about 1 cm thick.
Slice the hearts lengthwise into 1 cm thick pieces.
Preheat the grill.
Skewer the liver, heart, and kidneys separately and place them on the grill. Cook for 5–6 minutes. After cooking, season with salt and black pepper. Be careful not to overcook—keep the kebabs juicy.
Serve the kebabs hot on lavash bread.
