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Moroccan Liver kebab.

  • Take a knife and slash the liver lightly on the surface to let the air comes out once the liver is grilling.
  • Grill the liver on charcoal, electric grill or your skillet from both sides for approximately for 5 minutes. 
  • Let it cool down for few minutes and cut in into cubes.
  • Put the liver cubes on a bowl; add salt, pepper, cumin, coriander.
  • Cut the fat into stripes.
  • Wrap the liver cubes with the fat stripes and collocate them in the skewers.
  • Grill the liver skewers on medium heat, till the fat melt, and the liver well done cooked.


Serve your liver skewers hot, with homemade pita bread, side dishes and hot Moroccan mint tea. This dish served in our feast day for brunch in south of Morocco and other places for lunch.