Kebab is a dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit. The dish originated in Persia / the Middle East before spreading around the world.
- 2–3 tbs oil
- 3–4 large onions, finely sliced
- 1–2 tsp ground coriander seeds
- salt and pepper to taste
- 450 g lamb’s liver, cut into strips
- 2 cloves of garlic, sliced
- 1 bunch fresh parsley, chopped fine
- Heat the oil in a large frying-pan and add the sliced onions and garlic.
- Soften and fry until they are just beginning to brown.
- Add the coriander, parsley, salt and pepper and stir.
- Now add the liver and fry over a medium heat to seal.
- Then continue to fry gently for a further 4–5 minutes stirring from time to time.
- Do not overcook the liver or it will become hard and leathery.
Serve with warm fresh naan bread and perhaps a salad.