Grilled beef liver is nutritious and easy to prepare. The best part of this recipe is the spicy and flavourful marinade. I prefer calf liver for the sweeter taste and softer texture over beef liver, but you can use this recipe to cook either calf liver or beef liver.
Cut the beef liver or calf liver into strips (or the size of chunks you desire).
Remove the stems of the chili peppers and finely chop them. Separate the leaves of the parsley from the stems. Finely chop the parsley leaves and set aside for serving. Finely chop the parsley stems and set aside to use in the marinade.
In a medium mixing bowl, combine liver, chili, garlic, paprika, cumin, oil, salt, pepper, vinegar and parsley stems. Let the liver marinate for about 30 minutes.
Meanwhile, if you are using bamboo skewers, soak them in water. There is no need to soak metal skewers.
Put the liver pieces on metal or bamboo skewers. Preheat the grill to 425℉ over high heat.
Grill the liver for 3 to 4 minutes on each side. Make sure not to overcook the liver and allow them to be a little pink on the inside.