Grilled Chicken Liver Kebab – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Rinse the liver.

   Colander
2. 2
   Grind the liver in a food processor to a coarse mixture.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Mix the liver with the onion, garlic, parsley, gluten-free breadcrumbs, cumin, salt and black pepper until evenly combined.
4. 4
   With wet hands, shape the mixture into long logs around skewers.

   Skewers

To assemble

1. 5
   Heat a grill pan pan until hot.

   ⚙ Greased Flat PanStoveGrill pan
2. 6
   Brush the kebabs with the olive oil.

   Pastry brush

   💡Brush the oil on the meat itself: it stays on the meat and doesn't burn on the hot surface.
3. 7
   Grill the kebabs 3–4 minutes per side, until they are browned outside and done to your liking.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
4. 8
   Serve with pita and salad.