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Duck liver shish kebabs


  • Crush the garlic with ½ tspn salt using a mortar or pestle (or in a food processor). Then add the cumin and coriander seeds and pound until well combined. Transfer the mixture to a bowl and add the lemon juice, a little ground pepper, the oil and livers. Toss well and set aside for about 30 mins.
  • When ready, place the livers on metal skewers and cook on a preheated ridged grill (or BBQ), lightly seasoning and brushing with the marinade as you do so.
  • To serve, arrange the capsicums on individual plates and lay the skewers on top.
  • from Greg Malouf - Melbourne chef


  • 1 large garlic clove
  • sea salt flakes
  • 1 tspn cumin seeds, toasted
  • 1 tspn coriander seeds, toasted
  • juice of 1 lemon
  • freshly ground pepper
  • ½ cup olive oil
  • 12 duck livers, cleaned & halved
  • 1 bottle chargrilled or roasted capsicum

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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