Prep the liver:
Rinse the liver and pat dry.
Soak in lemon juice and cold water for 10 minutes to mellow the flavor. Drain and pat dry again.
Sauté onions:
In a large skillet, heat 1 tbsp of olive oil over medium heat.
Add onions and a pinch of salt. Cook for 7–10 minutes until golden and soft. Remove and set aside.
Cook the liver:
In the same pan, add the remaining olive oil.
Add garlic and cook for 30 seconds until fragrant.
Add liver slices in a single layer. Cook for 2–3 minutes on each side until browned but still slightly pink inside (don’t overcook or it’ll be tough).
Season and combine:
Sprinkle in cumin, paprika, oregano, chili flakes, salt, and pepper.
Return onions to the pan and toss to combine. Cook for another minute.
Finish:
Squeeze over fresh lemon juice and sprinkle with chopped parsley.
🍽️ Serving Ideas:
Serve with brown rice, quinoa, or whole-grain flatbread
Add a side of steamed greens or tomato cucumber salad with olive oil and vinegar
✅ Nutritional Highlights:
High in iron, vitamin A, B12
Rich in protein
Uses inexpensive and accessible ingredients
Low in carbs, suitable for keto and paleo diets
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