Liver Tikka Kebab

  • Servings: 4
  • Difficulty: easy
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Lamb liver grilled with hot indian spices.

023500 gms Lamb liver (cut into squares)
4 Green chilies, finely chopped
2 tsp Ginger garlic paste
1 tsp Red chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
½ tsp Garam masala powder
2 tbsp extra virgin olive oil
Salt to taste

In a large bowl, Mix all the ingredients together.

Coat lamb liver with marination and refrigerate for at least 2 hours.

Then take out lamb liver from marinade and thread onto skewers and grill them for 8-10 minutes until done.

Serve hot with mint chutney, onions and cabbage salad.

Kaleji (Liver) Kebab

  • Servings: 4
  • Difficulty: medium
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Delicious lamb liver cooked with spices

Kaleji Kebab500 gm Lamb liver (cut into squares)
6-7 Cloves
8-9 Black Pepper
5-6 Cardamoms
1 tsp Poppy seeds
2 tsp Ginger garlic paste
2 onions, finely chopped
1 tbsp Desiccated coconut
2 Green chillies
1 cup Hung Yoghurt
2 tbsp lemon juice
1 Lemon (cut into wedges)
2 tbsp Oil/butter
Salt to taste

Heat oil in large pan and add cloves, black pepper, cardamoms.

When spices begin to sizzle and fragrance starts to release, add onions and sauté until light golden, about 5 minutes, stirring frequently.

Stir in the ginger garlic paste, green chillies, poppy seeds and add fresh Desiccated coconut.

Cook for 7-8 minutes until it forms a brown thick paste.

Add liver pieces, yoghurt and lemon juice.

Grill the mixture in griddle pan.

Serve with naan.