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Grilled Beef Liver

Grilled Beef Liver with Bold Anticucho Marinade Bliss

Discover the robust flavors of Grilled Beef Liver, marinated to perfection with an aromatic blend of spices.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 30 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Calf Liver or Beef Liver
  • 2 pieces Fresh Chili Peppers mild varieties preferred
  • 4 cloves Garlic minced
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cumin
  • 2 tablespoons Avocado Oil or olive oil
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper freshly ground
  • 2 tablespoons Red Wine Vinegar or lemon juice
  • 1/4 cup Fresh Parsley chopped; substitute cilantro if desired

Equipment

  • Grill
  • mixing bowl
  • Skewers
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prepare the liver by cutting it into strips about one inch thick.
  2. Make the marinade by combining chopped chili peppers, minced garlic, smoked paprika, cumin, avocado oil, sea salt, black pepper, red wine vinegar, and parsley in a bowl.
  3. Marinate the liver strips in the marinade for at least 30 minutes.
  4. While marinating, soak bamboo skewers in water for 15-20 minutes and preheat the grill to 425°F.
  5. Skewer the marinated liver pieces, ensuring they are secured well.
  6. Grill the liver on each side for about 3-4 minutes until slightly pink in the center.
  7. Serve grilled liver hot, garnished with chopped parsley.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 3gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 300mgPotassium: 400mgVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 25mg

Notes

Avoid overcooking to keep the liver tender and juicy. For a variation, experiment with different chili types in the marinade.

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