Moroccan Liver Kebabs, with its cumin-scented meat and hot spicy onions, will conjure up wonderful visions of warm Arab nights and succulent North African cooking. cool and refreshing salad and accompany with some dry white wine.
1 ½ lb. lamb’s liver, thickly sliced
1 tablespoon lemon juice
1 teaspoon salt
2 teaspoon black pepper
2 fl. oz. plus
2 tablespoons olive oil
4 tablespoons cumin seeds
3 medium-sized onions, thinly sliced
1 tablespoon canned hot Harissa sauce
Preheat the grill to moderately high.
Sprinkle the lamb’s liver with the lemon juice and set aside for 10 minutes. Pat dry with kitchen paper towels. Rub the salt and pepper into the meat and, using a pastry brush, brush the liver lightly with the 2 tablespoons of oil.
Place the meat on a piece of aluminium foil and place the foil under the grill . Grill the liver for 2 minutes on each side, or until it is partially cooked. Remove the liver from the grill and transfer it to a chopping board.
With a sharp knife, cut the liver slices into 2-inch cubes. Place the cumin on a plate and roll the liver cubes in it, one by one. Thread the liver cubes on to skewers, then roll them again in the cumin. Set aside and keep warm.
In a medium-sized frying-pan, heat the remaining olive oil over moderate heat. When the oil is hot, add the onions and cook, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown.
Meanwhile, place the skewers under the grill and grill the liver kebabs for 4 to 6 minutes, turning occasionally, or until the liver is tender and cooked through.
Stir the Harissa sauce into the onions and mix well. Cook the mixture for a further 1 minute.
Remove the pan from the heat and transfer the onion mixture to a warmed serving dish. When the kebabs are cooked, remove them from the grill and place them on the onion mixture.
Serve at once.