Albanian Style Grilled Veal Liver with Onions & Peppers

Introduction

Thin slices of veal liver grilled to perfection on the Arteflame grill, served with caramelized onions and fire-roasted peppers. This traditional Albanian dish is rich in flavor with a perfect steakhouse-quality sear.

Ingredients

• 1 lb veal liver, thinly sliced
• 2 large onions, thinly sliced
• 3 red bell peppers
• 4 tbsp unsalted butter
• Salt and black pepper, to taste
• 1 tsp paprika
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the center of the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the grill to heat for about 20 minutes until the cooktop reaches perfect grilling temperatures.

Step 2: Prep the Onions and Peppers

1. Place the sliced onions on the outer edges of the cooktop with 2 tbsp butter.
2. Lay the whole bell peppers directly on the griddle, turning occasionally to char the outsides evenly.
3. Allow the onions to caramelize slowly while peppers roast.

Step 3: Sear the Veal Liver

1. Season the veal liver slices with salt, black pepper, and paprika.
2. Place them on the center grill grate for about 45 seconds per side to achieve a steakhouse-quality sear.
3. Move the liver slices to the outer griddle to continue cooking gently to desired doneness.

Step 4: Finish the Dish

1. Peel the charred skin off the roasted peppers and slice them into strips.
2. Add garlic and red wine vinegar to the caramelized onions.
3. Combine onions and roasted peppers, stirring for another 2 minutes to combine flavors.
4. Remove the liver from the grill once it is 15°F below the desired internal temperature, allowing it to rest and finish cooking.

Step 5: Serve

1. Plate the grilled veal liver with caramelized onions and roasted peppers.
2. Garnish with freshly chopped parsley and a squeeze of lemon juice.
3. Serve immediately and enjoy!

Tips

• Use fresh veal liver for the best flavor and texture.
• The Arteflame grill’s different heat zones allow perfect temperature control—use the higher heat for searing and lower heat for finishing.
• Butter adds a richer flavor compared to olive oil, making the liver even more delicious.

Variations

1. Spicy Albanian Style: Add chili flakes and a touch of cumin for a bolder taste.
2. Herb-Infused: Marinate the liver in olive oil, rosemary, and thyme before grilling.
3. Garlic Butter Delight: Add garlic butter to the liver just before serving for extra richness.
4. Smoky Flavor: Use cherry or applewood for a subtle smoky hint in the liver.
5. Traditional Mediterranean: Serve with grilled tomatoes and feta cheese for an authentic regional twist.

Conclusion

Grilling veal liver on the Arteflame grill locks in its natural juices while giving it a beautiful char. Paired with caramelized onions and roasted peppers, this Albanian dish is packed with flavor and texture. Give it a try for your next grilling session!

Best Pairings

• Grilled flatbread or pita
• Fresh cucumber and tomato salad
• A glass of dry red wine
• Lemon-herb roasted potatoes