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Prep Time:30 minsAdditional Time:3 hrsTotal Time:3 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:3 hrsTotal Time:3 hrs 30 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:3 hrs
Additional Time:
3 hrs
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4teaspoonscumin seeds2tablespoonsextra-virgin olive oil, plus more for serving4clovesgarlic, minced1teaspoonsalt½teaspoonground pepper1 pound lamb livers or chicken livers, cut into 1-inch pieces24fresh basil leaves4whole-wheat lavash, halved2tablespoonslemon juice
Cook Mode(Keep screen awake)
Ingredients
4teaspoonscumin seeds
2tablespoonsextra-virgin olive oil, plus more for serving
4clovesgarlic, minced
1teaspoonsalt
½teaspoonground pepper
1 pound lamb livers or chicken livers, cut into 1-inch pieces
24fresh basil leaves
4whole-wheat lavash, halved
2tablespoonslemon juice
DirectionsToast 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.TipsEquipment: 4 metal skewersOriginally appeared: EatingWell Magazine, September/October 2018
Directions
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.TipsEquipment: 4 metal skewers
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.
Tips
Equipment: 4 metal skewers
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)236Calories7gFat25gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
