Monday, March 23, 2009

Kaleji Seenkhs (Goat Liver Kebabs)

This simple dish can be made ahead of time and grilled quickly when you're ready to eat. It makes a great appetizer.

  • 20 Fresh Kaleji (Goat Liver) pieces cut into cubes
  • 8-10 Raspberries or cherry tomatoes
  • 3 medium onions (scale leaves separated and cut into 1" square pieces)
  • 3 large capsicum cut into 1” square pieces
  • 3-4 medium hard red tomatoes cut into 1”square pieces
  • 1 cup yogurt
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp green chili paste
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp cooking oil
  • 1 tbsp lemon juice


  • Mix the yogurt with the chili powder, turmeric powder, green chili paste, ginger paste, garlic paste and salt. Whisk to get a smooth paste.
  • Add the cubes of Kaleji (Liver) to this paste and coat well. Allow marinating for 4-5 hours.
  • In a non-stick pan add 1 tbsp of oil and add only marinated Kaleji pieces (without marinade). Cook covered till Kaleji pieces are almost tender.
  • On wooden barbecue skewers, alternate cubes of Kaleji with the onion squares, tomato squares and green bell peppers squares in a combination of your choice.
  • Use raspberries or cherry tomatoes for the tips of the barbecue skewers.
  • Grill on a barbecue or in the oven until the vegetables are soft as per your liking. I like crunchy half cooked vegetables.
  • Garnish with lemon juice and serve.

Do You Know?
Animal livers are rich in iron and Vitamin A.
Cod liver oil is commonly used as a dietary supplement.

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