Liver Skewers Recipe

Liver isn’t exactly my favorite dish. I’d never really choose it, whether eating out or at home. Or maybe I should say "wouldn’t" have chosen it. Lately, I’ve developed a bit of a taste for liver. It all started after I tried this recipe for the first time. One day, I bought liver to make Edirne-style pan-fried liver, but I didn’t have the time to slice it thinly. So, I simply put it on skewers and tossed it in the pan.

At first, I was a bit disappointed about not having Edirne-style liver, but after tasting it, I didn’t miss it at all! It was much more delicious than I expected. Of course, the quality of the liver I used played a big role. In Spain, liver and meat from añojo (animals about 1–1.5 years old) are incredibly flavorful. The liver I used was from one of these, so it came out tender as butter. Since that day, I’ve started making liver skewers in the pan regularly.

This recipe is both practical and incredibly tasty. If even I keep wanting to make it, I can’t imagine how much liver lovers would enjoy it!

To season the liver, I use only salt and black pepper before cooking. Occasionally, I add red pepper flakes or cumin. If you have spices that you think go well with liver, you can add them when eating. This recipe isn’t like Indian dishes, where spices simmer with the dish. Since the liver is cooked over high heat, the spices might burn if added too soon. Instead, you get to taste each spice's fresh flavor by adding it at the table.

Speaking of cooking time, it’s essential to point out a few things. As with any fried dish, if you cook liver over very high heat, it will brown on the outside but stay raw inside. On the other hand, if you cook it on low heat, it will release all its juices, ending up tough. The best approach is to cook it over medium-high heat, turning the skewers frequently to ensure even cooking so it remains tender and juicy inside.

Bon appétit!