Liver à la Embre
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Ceramic grill
Ingredients
• 400 g liver (beef, pork or game as desired)
• Sweet paprika powder
• Sunflower oil
• 2 tomatoes
• 2 Turkish green peppers
• 3 onions
• ½ bunch flat-leaf parsley, chopped
• Juice of 1 lemon
• Salt
• 3 tbsp sumac (spice from the
Turkish supermarket)
• 4 tortillas
Beautiful wooden cutting boards are available in our SHOP!
preparation
➊ Prepare the liver and cut into cubes of about 2 x 2 cm. Marinate with a little paprika powder and sunflower oil for 15 minutes or longer.
➋ Put the liver pieces on skewers and set aside. Halve the tomatoes and cut the pointed peppers into bite-sized pieces.
For the onion salad, cut the onions into strips, season with plenty of salt and squeeze the juice of a lemon over them.
➌ Mix with the sumac and chopped flat-leaf parsley.
In the meantime, prepare the grill for direct heat. Since the liver tends to dry out when grilled on the grill, it is best to heat up a grill plate and oil it.
➍ Place the tomatoes and peppers on the grill and grill them until they are hot. As soon as the tomatoes are soft and black, place the liver skewers on top and sear them on all sides.
➎ Place the tortillas on the grill and heat briefly. Add onion salad, tomatoes and peppers to the flatbreads. Spread the liver pieces on top and wrap everything up.
R ecipe by Sven Gress
Sven Gress is the captain of the Smokin's BBQ team, which has been taking part in national and international championships since 2014 - and has had considerable success from the start. Information at:
www.smokins-bbq.de
Recipe from FIRE&FOOD 02/2021
