Grilled Spiced Liver (Kaleji Bhunjeli)

Grilled Spiced Liver (Kaleji Bhunjeli)

Succulent pieces of goat liver are marinated in a fragrant blend of coriander, cumin, and savory spices, then grilled over charcoal for a smoky finish. This traditional Parsi dish, known as Kaleji Bhunjeli, transforms simple organ meat into a rich delicacy with a tender texture and bold, aromatic flavors. Perfect as a starter or side dish, it offers a delightful contrast of charred exterior and creamy interior.

Ingredients

  • 1/2 pound Goat liver (Cleaned and cut into 1.5-inch pieces)
  • 1 teaspoon Coriander-cumin powder (Dhana-jeera) (Originally '1 small flat spoon')
  • 1/2 teaspoon Salt (Originally '0.25 tola' (approx 2.9g))
  • 1 tablespoon Ginger-garlic paste (Quantity estimated for the 'masala' mentioned in text)
  • 1/2 teaspoon Red chili powder (Quantity estimated for the 'masala' mentioned in text)
  • 1/4 teaspoon Turmeric powder (Quantity estimated for the 'masala' mentioned in text)
  • 1 tablespoon Ghee (For greasing the skewers)

Instructions

  1. 1Clean the liver thoroughly and cut it into pieces approximately 1.5 inches in size. Wash the pieces well.
  2. 2Grind the coriander-cumin powder, salt, ginger-garlic paste, chili powder, and turmeric into a slightly coarse paste. Coat the liver pieces thoroughly with this mixture, rubbing it in well. Cover and let marinate for 3 hours.
  3. 3Grease clean iron skewers with a little ghee. Thread the marinated liver pieces onto the skewers. Arrange the skewers over hot charcoal embers (or use a grill/broiler), ensuring the meat does not directly touch the coals. Rotate the skewers frequently to ensure the liver roasts evenly on all sides until cooked through and slightly charred.
Loading interactive app...