Grilled Liver Kebabs

Grilled Liver Kebabs

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

1. 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.
2. 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.
3. Preheat grill to high.
4. 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.
5. Divide the livers and basil among lavash halves. Drizzle with lemon juice and more oil, if desired.