Jerusalem Kebab – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Cut the onion into thin strips.

   KnifeCutting board
2. 2
   Ahead of time, halve the hearts and trim off the excess fat, and cut the liver and the spleen into medium cubes.

   KnifeCutting board
3. 3
   Heat the oil in a heavy cast-iron pan over high heat.

   ⚙ Pan-fryingStoveCast-iron pan
4. 4
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Add the hearts and fry 3 minutes. Add the spleen and fry 2 more minutes.

   Stove
6. 6
   Add the liver over high heat and fry 2 minutes. Don't overcook: the liver should stay pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.
7. 7
   Sprinkle the cumin, turmeric, cinnamon, paprika, salt and black pepper over the liver and stir.
8. 8
   Serve immediately inside a gluten-free bread.