Made with just about any kind of meat, kebabs are classic Iranian street food. Lamb is the predominant red meat eaten in Iran, and its liver is a delicacy. Lemon, garlic and fresh basil nicely balance the liver's mineral flavor.
Ingredients
4 teaspoons cumin seeds
2 tablespoons extra-virgin olive oil, plus more for serving
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground pepper
1 pound lamb livers or chicken livers, cut into 1-inch pieces
24 fresh basil leaves
4 whole-wheat lavash, halved
2 tablespoons lemon juice
Directions
Toast cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer to a plate and let cool, then grind with a mortar and pestle or in a clean dry spice grinder.
Mix the ground cumin with oil, garlic, salt and pepper in a medium bowl. Add livers and stir to coat. Cover and refrigerate for at least 3 hours or up to 24 hours.
Preheat grill to high.
Thread the livers onto 4 metal skewers. Oil the grill rack. Grill the livers, turning once, until just cooked through, 3 to 5 minutes total.
Divide the livers and basil among lavash halves. Drizzle with lemon juice and more oil, if desired.
