Offal kebabs with sumac, allspice and oregano

Offal kebabs with sumac, allspice and oregano

By
From
Saraban
Makes
6
Photographer
Mark Roper

Iranians are very fond of offal. A favourite breakfast soup is calehpacheh, made from slow-simmered lambs’ heads and feet. It’s not for the squeamish, or for those who have cholesterol issues, but it is absolutely delicious. And brain or tongue sandwiches seem to be popular at any time of the day. One of our favourite quick lunches in Iran was mixed offal kebabs (variously composed of hearts, livers and kidneys) wrapped in flatbread. There’s no doubt that it’s a whole different approach to take-away!

This pared-back version is quite rich, so allow half a skewer of each per person for a quick lunch or winter breakfast.

Ingredients

Quantity Ingredient
250g lamb’s kidneys
250g lamb’s liver
2 tablespoons extra-virgin olive oil
1 teaspoon dried greek oregano
1 teaspoon ground sumac
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
lemon wedges, to serve
pickle, to serve
fresh herbs, to serve
flatbread, to serve

Method

  1. Remove the membranes from the kidneys, then cut each one in half crosswise and cut out the core. Cut each half into quarters and put into a bowl.
  2. Remove the membrane from the liver, then cut out any visible tubes or greenish bits. Cut the liver into small pieces the same size as the kidney, and put into another bowl.
  3. Whisk the oil with the oregano and spices, then add half to the kidney and half to the liver. Use your hands to mix well, then thread the offal onto metal skewers. You should have enough to make 3 skewers of each. Cover and refrigerate while you heat your barbecue or grill to high. Grill the kebabs for 1–2 minutes on each side, or until they are brown and crusted on the outside and still pinkish inside.
  4. Pile the skewers onto a warm platter and cover with a piece of flatbread. Serve with lemon wedges, pickles, fresh herbs and plenty more warm flatbread.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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