Moroccan Calf Liver Kebabs (Kouah)

Method9 steps

1. 1

   Step 1: Keep the fresh calf liver (1.1 lb) refrigerated until preparation. Remove its transparent outer membrane and cut all the liver into cubes about ¾ inch (2 cm) thick.

   Uses 1.1 lb fresh calf liver

2. 2

   Step 2: If using the optional 4 oz suet, cut it into small cubes.

   Uses 4 oz beef kidney fat (suet), optional

3. 3

   Step 3: Mix the cubed liver from step 1 and optional cubed suet from step 2 with only the marinade spices: 1 tsp salt, 1 tbsp sweet paprika and ½ tsp cumin. Cover and refrigerate to marinate for at least 1 hour; the source also permits overnight.

   Minimum refrigerated liver marinade · 60 minUses Prepared calf-liver cubes · Prepared optional suet cubes · 1 tsp salt for marinade · 1 tbsp ground sweet paprika for marinade · ½ tsp ground cumin for marinade

4. 4

   Step 4: Prepare the charcoal grill. Wait until the flames have gone out and the coals have a thin grey ash coating. Put the separate serving cumin (1 tsp), salt (1 tsp) and optional cayenne (1 tsp) in clean condiment bowls, keeping them away from raw liver and marinade.

   Uses 1 tsp cayenne pepper for serving, optional · 1 tsp ground cumin for serving · 1 tsp salt for serving

5. 5

   Step 5: While the grill becomes ready, lift the marinated liver and optional suet cubes from step 3 and thread them on metal skewers, alternating every few liver pieces with suet if used. The source guide is 6–8 liver cubes per skewer; let pieces touch without tightly packing them. Discard leftover raw marinade. Keep assembled skewers refrigerated until grilling.

   Uses Marinated liver and optional suet cubes for threading

6. 6

   Step 6: Grill the skewers from step 5 over the ready coals, watching and turning to cook all sides. Continue until the liver is fully cooked and reaches at least 71.1°C (160°F) in its thickest cubes, with lightly seared surfaces. The author gives about 10 minutes as a guide, but cube size and heat determine completion. Transfer to a clean serving plate.

   Uses Assembled liver skewers with optional suet

7. 7

   Step 7: Serve the cooked kebabs from step 6 hot as four portions. Sprinkle with some of the clean serving cumin, salt and optional cayenne from step 4, or offer those condiments separately.

   Uses Fully cooked calf-liver kebabs · Clean serving cumin, salt and optional cayenne supplies

8. 8

   Step 8: If desired, offer separately prepared hot Moroccan mint tea and ready sandwich bread alongside the kebabs.

   Uses Ready hot Moroccan mint tea, optional for serving · Ready sandwich bread, optional for serving

9. 9

   Step 9: Optional: serve ready tomato, onion and cucumber salad, green olives and harissa alongside the kebabs. To make sandwiches, use some cooked liver from step 7 and some ready bread offered in step 8, adding ready salad and condiments as desired.

   Uses Selected cooked liver portions for sandwiches · Selected ready bread for sandwiches · Separately prepared tomato, onion and cucumber salad, optional · Green olives, optional for serving · Ready harissa, optional for serving