Introduction

If you're looking for a bold and flavorful dish, this Albanian-style grilled liver recipe is perfect. Marinated in vinegar and grilled to perfection on an Arteflame grill, it delivers a rich, smoky taste with a tender texture. The high-heat center grill grate sears the liver at 1,000°F, locking in juices, while the surrounding cooktop ensures even cooking. Served with onions and hot peppers, this dish brings out the best traditional Balkan flavors straight from your backyard grill.

Ingredients

• 1 lb beef or lamb liver, sliced
• 1/4 cup white vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp unsalted butter
• 1 red onion, thinly sliced
• 2 hot peppers, sliced
• 1 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat for about 20 minutes.

Step 2: Marinate the Liver

1. Place the sliced liver in a bowl.
2. Add white vinegar, salt, black pepper, and paprika.
3. Toss the liver to coat evenly and let it marinate for 15 minutes.

Step 3: Sear the Liver

1. Melt butter on the center grill grate.
2. Place liver slices on the center grate to sear at 1,000°F for 1-2 minutes per side.
3. Once well-seared, move the liver onto the flat cooktop to finish cooking.

Step 4: Grill the Onions and Peppers

1. While the liver is cooking, place sliced onions and hot peppers on the flat cooktop.
2. Grill until lightly caramelized, about 5 minutes.

Step 5: Serve

1. Remove the liver from the grill when the internal temperature is 15°F below the desired doneness.
2. Let it rest for 5 minutes before serving.
3. Arrange liver on a plate with grilled onions and hot peppers.
4. Garnish with parsley and serve with lemon wedges.

Tips

• Do not overcook the liver to keep it tender; remove from the grill when slightly underdone.
• Use the hotter part of the flat cooktop near the center to cook faster and move food outward to keep warm.
• Let the liver marinate for longer (up to 30 minutes) for a more intense flavor.

Variations

1. Garlic Infused: Add freshly minced garlic to the marinade for a stronger savory flavor.
2. Smoky Paprika: Mix smoked paprika into the seasoning for a deeper, richer taste.
3. Herb Butter: Finish the liver with a drizzle of melted butter infused with thyme and rosemary.
4. Spicy Kick: Add crushed red pepper flakes to the marinade for extra heat.
5. Citrus Twist: Replace vinegar with fresh lemon juice for a bright, tangy taste.

Conclusion

Albanian-style grilled liver is a unique dish that is rich in flavor and simple to prepare on the Arteflame grill. By using the high-heat center grill grate to sear and the large flat cooktop to complete the cooking, you achieve a perfect texture every time. Try out different variations to customize the flavors to your preference. Serve with fresh lemon and enjoy this traditional dish!

Best Pairings

• Warm pita bread
• Grilled potatoes
• Fresh tomato and cucumber salad
• A glass of dry red wine
• Garlic yogurt sauce