Mediterranean Diet Grilled Liver with Garlic and Herbs
Savor the bold, nutritious flavors of the Mediterranean with this Grilled Liver with Garlic and Herbs recipe, perfect for those embracing the heart-healthy Mediterranean diet. Tender slices of fresh liver—whether beef or chicken—are marinated in a zesty blend of lemon juice, robust extra virgin olive oil, aromatic garlic, and fragrant fresh herbs like parsley, oregano, and rosemary. After soaking in this flavorful marinade, the liver is expertly grilled to perfection, resulting in a dish that's juicy, smoky, and slightly charred, yet still tender on the inside. This quick and easy recipe boasts just 20 minutes of hands-on prep and serves as a protein-rich main course that pairs beautifully with simple sides like roasted vegetables, quinoa, or a fresh green salad. Perfect for weeknight dinners or weekend gatherings, this dish is a delicious way to combine Mediterranean-inspired cooking with the timeless comfort of grilled fare. Serve with a wedge of lemon for an extra burst of zest, and get ready to wow your taste buds!
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Recipe Information
Ingredients
- 500 grams fresh liver (beef or chicken)
- 1 lemon
- 3 tablespoons olive oil
- 4 garlic cloves
- 2 tablespoons fresh parsley
- 1 tablespoon fresh oregano
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
Instructions
Begin by preparing the liver. Rinse the liver under cold water and pat dry with paper towels. Cut into 1-inch thick slices.
In a medium-sized bowl, combine the juice of one lemon with the olive oil. Peel and mince the garlic cloves and add them to the bowl.
Finely chop the fresh parsley, oregano, and rosemary, and add them to the marinade. Stir in the salt and black pepper.
Place the liver slices into a shallow dish or a sealable plastic bag. Pour the marinade over the liver, ensuring all pieces are well coated. Cover or seal, and marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.
Preheat your grill to medium-high heat. If using a charcoal grill, ensure it is very hot and the coals have an even gray covering.
Remove the liver from the marinade, letting excess marinade drip off. Grill the liver slices for about 4-5 minutes per side, depending on thickness, until they are browned and cooked through but still slightly pink inside.
While grilling, periodically baste the liver with the marinade to keep it moist and flavorful.
Once cooked, remove from the grill and let it rest for a few minutes before serving.
Serve the grilled liver garnished with extra chopped parsley and a wedge of lemon on the side for additional zest.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 34 mg | 3% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
