The big news for me last week of course wasn’t the snow which prevented me from getting to work for but obviously the news that doner kebabs are unhealthy , often containing more than your daily allowance of saturated fat and salt . I was surprised as I had figured it would be closer to a weeks worth.
The news cause me to develop a sudden craving , on holiday with Nick in Turkey a few years ago I experienced plenty of delicious fresh kebabs and though its more of a summer BBQ dish I thought we would try making some at home . Banned from buying anymore meat until we have used the contents of our now merged freezers so I was delighted to find this recipe for chicken liver kebabs . Of course we tweaked it
I have extolled the virtues of chicken livers before incredibly cheap and totally delicious , giving you more than your daily dose of iron and when not overcooked a creamy texture
To prepare the chicken livers dust them in seasoned flour ( seasoning here paprika, but you can use pepper, mustard powder, dried herbs ) and fry quickly with just a dash of oil in a hot pan they are cooked for just a minute on each side best to keep them a delicate pink inside .
For the true kebab shop experience we served with wholemeal khobez ( flatbread) chilli and garlic sauce , yogurt mixed with parsley and white cabbage and onion finely chopoped with a squeeze of lemon .