Lamb Liver Wraps

Method

1. Slice the lamb liver and tail fat into small, even pieces suitable for wrapping, keeping them roughly equal in size for even cooking.
2. Thread alternating pieces of lamb liver and tail fat onto the red pepper flakes-seasoned skewers, pressing them firmly together in the traditional Turkish şiş style.
3. Heat a cast-iron pan or grill over high heat until smoking hot, then cook the liver and tail fat pieces for approximately 2 to 3 minutes per side, no longer than 5 minutes total to keep the liver tender.
4. While the liver cooks, thinly slice the scallions and set aside to use as a fresh wrap filling alongside the cooked meat.
5. Remove the liver and tail fat from the heat immediately once cooked through and slightly charred at the edges, as overcooking will toughen the liver.
6. Lay the cooked lamb liver and tail fat pieces onto the sliced scallions and wrap tightly, serving immediately while hot.