Grilled Beef (Calf) Liver

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.

Course Dinner, Lunch, Side Dish

Cuisine Peruvian, South American

Prep Time 10 minutes

Cook Time 10 minutes

Marinating Time 30 minutes

Total Time 50 minutes

Servings people

Calories 227kcal

Author Yang

Cost $10

Equipment

Ingredients

1 pound calf liver or beef liver
2 fresh bird's eye chilis or equivalent amount of red or green hot chili of your choice
5 cloves garlic minced
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons avocado oil or healthy oil of your choice
1 teaspoon sea salt
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
2 sprigs fresh parsley

Instructions

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.
Serve hot with chopped parsley leaves.

Nutrition