Moroccan · Street food
Grilled Liver Skewers (Boulfaf-Style)
Cubes of lamb liver wrapped in caul fat or threaded plain, dusted with cumin and paprika and grilled fast over charcoal until just pink inside — boulfaf, the skewer traditionally eaten at Eid but sold year-round at grill stalls. Rich, smoky and mineral, they are eaten hot with cumin-salt and bread.
- Prep
- 25 min
- Cook
- 8 min
- Total
- 33 min
- Serves
- 4
- Level
- Medium
Ingredients
- 600 g lamb liver, cut into 2.5 cm cubes
- 200 g caul fat (optional, for wrapping)
- 1 tbsp cumin, 1 tbsp paprika, 1/2 tsp chilli
- 2 garlic cloves, crushed
- 2 tbsp olive oil, salt, black pepper
- Cumin-salt and bread, to serve
Method
- 1
Season the liver
Toss the liver cubes with the cumin, paprika, chilli, garlic, oil, salt and pepper and leave 20 minutes.
- 2
Wrap (optional)
If using caul fat, soak it briefly, then wrap each liver cube so it stays moist and rich on the grill.
- 3
Thread
Thread the wrapped or plain cubes snugly onto skewers.
- 4
Grill fast
Grill over hot ashen charcoal just 3–4 minutes, turning, until the outside is browned but the centre is still faintly pink.
- 5
Serve
Serve straight off the grill with cumin-salt, bread and a squeeze of lemon.
Chef's tips
- Do not overcook liver — a few minutes only, or it turns grey, dry and grainy.
- Caul fat keeps the lean liver succulent; if you cannot find it, brush generously with oil.
Frequently asked questions
When is boulfaf eaten?
Traditionally on the first day of Eid al-Adha from the freshly slaughtered sheep, but liver skewers are a beloved grill-stall snack all year.
What is caul fat?
Caul is the lacy membrane of fat around the stomach; wrapped around liver, it melts on the grill and bastes the meat from outside.