Liver brochettes with chilli salt

Liver brochettes with chilli salt

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

Brochettes with diced liver and tiny cubes of fat are a popular street food, always served with a sprinkling of hot chilli salt.

Chilli salt

Ingredients

Quantity Ingredient
1 tablespoon chilli flakes
1/2 tablespoon chilli powder
1/2 teaspoon sea salt

Liver brochettes

Quantity Ingredient
2 pieces caul fat
2 thick slices calves or lambs liver
2 long red peppers
extra-virgin olive oil, for basting
6 metal skewers or wooden skewers, soaked in water

Method

  1. To make the chilli salt, combine the chilli flakes, the chilli powder and salt in a small bowl and set aside until ready to use.
  2. Place the caul fat in a bowl of cold water for 10 minutes. Remove from bowl, dry carefully with kitchen paper and then unfurl onto a wooden board. Place the calves liver on top and wrap the caul fat around the liver. Cut into strips and thread onto a skewer. Repeat the process with the remaining slice of caul fat and liver and set aside. You should get about six brochettes.
  3. Place the whole red peppers on the barbecue or cast iron griddle pan over a medium heat and cook, basting with a little olive oil and turning occasionally, for about 10–12 minutes, or until tender. Transfer to a plate and cover with aluminium foil to keep warm.
  4. Add the liver brochettes to the barbecue or cast iron grill pan over a medium heat and cook, basting with a little olive oil and turning occasionally, for about 8–10 minutes, or until tender and cooked.
  5. Serve the liver brochettes with the grilled peppers and chilli salt on the side.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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