Bomidorov liart (Liver with tomato)

Liver kebabs from Armenia.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg lamb's liver, cut into 3.5 cm cubes.
• 2 tablespoons tomato purée.
• Garlic to taste, crushed
• Juice of 2 lemons
• 1 teaspoon Aleppo pepper
• 1 teaspoon salt
• 1 teaspoon cumin

Method

1. Place all of the ingredients in a bowl, mix thoroughly and leave to marinate at room temperature for at least 30 minutes.
2. Thread the meat onto skewers and cook on a barbecue for 8-10 minutes, turning frequently. (These can also be cooked under a hot grill).

Chef's notes

A few thoughts after making this recipe:

Supermarkets tend to sell liver shrink-wrapped and pre-sliced, making it rather awkward to thread on to skewers, so you are probably better off visiting your local butchers for this recipe.

Not having aleppo pepper, I ground up a mixture of Chile de árbol (for the heat) with Guajillo chillies and Ancho chillies to add a complex fruity note. I don't know how close this may be to aleppo pepper but it's very good.

I bruised the cumin seeds in a mortar and pestle to release a bit more flavour.

To really get the flavours into the liver I placed the liver and marinade in a Lock & Lock box, shook it like a mad-man and left in a fridge for 3 plus hours.

Serving suggestions

Serve with salad and lavash.

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