Bangin’ Liver

liver smallThis is a guest post from Mary Shenouda, Paleo Chef and Lifestyle Coach.

Mary, here! You may know me as Mary, The Paleo Chef. Or perhaps you know me as the #EatPlayCrush Girl on Instagram. Or maybe you don’t know me at all, in which case, nice to virtually meet you.

I am here today to spread some OFFAL LOVE!

We all know the benefits of having liver in our diet, BUT I know many of you have no idea how to cook it in a way that is also delicious.

Enter Bangin’ Liver from my Eat Play Crush 5 Day Guide!

Wait, don’t scrunch your face up just yet. Every single client that has claimed to detest liver is now a be’liver! Get it?

Is this mic on? *raisesbrow*

Okay, lame joke, I know but I promise I didn’t name this recipe Bangin’ for no reason.

If you end up loving this recipe and want to get your hands on my complete Eat Play Crush 5 Day Guide, use PRIMALBLUEPRINTEPC at checkout on my website to download your copy for $8 as a Thank You for giving this offal recipe a try!

Trust your gut,


Bangin’ Liver

What you’ll need:

  • 1/3 cup grass fed butter or ghee
  • 1 pound calf’s or chicken liver, chopped
  • 6 garlic cloves, crushed and minced
  • 1 large green bell pepper, chopped
  • 1 chili pepper, seeded and chopped (add or subtract depending on spice preference)
  • 1 tablespoon cumin powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon cloves powder
  • 1/4 teaspoon cardamon powder
  • Juice from 1 lemon
  • 1 teaspoon salt (more as needed to taste)

What to do:

Sprinkle some salt on the chopped liver.

Heat up butter/ghee in a large frying pan on med-high (keep the cover nearby). Add liver and stir carefully, allow the liver to brown.

Once the liver has changed colors, add ALL the ingredients (save half the lemon juice) and mix well.

Once everything is totally coated and there is a good sizzle sound going on, reduce heat to med-low. Cover and let cook for another 10-15 minutes.

When serving, be sure to scrape up the browned-sauce that has occurred in the pan aka FLAVOR PUNCH. Serve with the remaining lemon juice, pinch of salt if needed, and fresh chopped parsley.

Personally, I top it off with a drizzle of high quality extra virgin olive oil and cayenne.



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20 thoughts on “Bangin’ Liver”

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  1. Great recipe! Love to see more offal recipes; though I am not fond of the word choice, “Flavor Punch” 😉

      1. I’m not fond of muscle meats… however, we eat our fair share for the methionine… methionine is kind of a big deal for methylation… methylation is kind of big deal for genetic expression.

        While on the topic of methylation… consuming recipes like this will give you lots of folate and B12 which are huge players in methylation.

  2. Good combo of spices for the liver. My go-to for beef or lamb liver is African berbere. It has just enough of a hint of sweetness to bring out the natural sweetness of the liver.
    The other thing I do is take the liver out of the pan once it’s browned on the outside and rolled in the spices, cook the veggies to my liking, and add the liver back in at the end.
    If liver gets cooked to well-done, it tends to have the texture of a rubber eraser and the flavor of a used band-aid. I think this is why most people don’t like it. If it’s only cooked to medium rare, it’s very tasty.

    1. I should have known to read the comments before cooking! The flavors were great, but the liver was definitely eraser-like in texture. Next time I’ll be cooking it to medium rare for sure

    1. Not a word usually associated with liver, but it does look good!

  3. This would be doable with chicken livers. I don’t like the texture of beef liver. Also, some of the seasoning sounds a little heavy-handed to me. I would start with smaller amounts unless the objective is to totally disguise the fact that the dish contains liver.

  4. As a lover of organ meats, I have to protest (again) against calling them “offal”. Call them either by their actual names – liver, kidneys, heart, tongue, tripe, sweetbreads, etc. – or call them organ meats, or get more creative. But “offal” just sounds AWFUL!!
    I find that it is incredibly difficult to find sources for organic or pastured organ meats. Local farms with pastured animals have to send the animals out for slaughter, and then get back packaged mainstream cuts. It makes me sad.

    1. In Philadelphia, offers pastured beef and the option to get an “organ box” which contains liver, heart, tongue and suet, but unfortunately no kidney, tripe or chitlins. Have you expressed interest to your farmer? Good luck finding the true “choice” cuts!

    2. You can buy the stuff the farmers don’t take from the slaughter house! some don’t care for the liver and most although I requested the kidneys and stuff, I didn’t get it! Hope this helps. I agree with your comment. The word offal is Awful!!!

    3. You have to ask for the organs when they call you to ask how you want it butchered.

  5. Love liver. Nothing like really good calves liver, lightly salt and peppered and cooked up in coconut oil over a bed of greens dressed with a vinaigrette.

    Wait — that’s my Saturday lunch!

  6. We just do liver and onions. Key points being: Fresh, never frozen. Don’t cook it down to leather.

    My parents would get a half cow and freeze it. Add a tendency towards eating the steaks first and we would end up with only liver and hamburger, now in the freezer for at least 6 months. Then cook it “extra well done” to the point I could not chew it. It would smell so bad that even out in the yard you could still smell it.

    It took a while but a friend convinced me to let him cook it for me. Almost no odor, even sitting in the kitchen. Surfaces seared but still pink in the middle. Flavor still a bit towards liver, but not burned liver. Still not a ‘fan’ of liver, but now I can eat it.

    A girlfriend and I would buy mako shark steaks (this is circa mid 80s), less than one hour between the store cooler and our plates. My parents bought some, froze it for a week, then thawed and cooked it for 30+ minutes. Result: Quite expensive seafood rendered to rubber.

    My childhood conviction that the only viable “meat” was hotdogs was instigated by my parents habitually destroying meat.

  7. I can understand using chicken liver as a budget alternative (about 1/5 of the price in the UK), but definitely not interchangeable from a taste perspective.

    And you would certainly need all those spices to make the calves liver palatable after ruining it for 15 minute….. Far far far too long!

  8. Made it tonight, absolutely fabulous, my wife was squeamish at the thought of offal but loved it. We used chopped coriander (cilantro) instead of parsley and it certainly was “bangin” so thanks!

  9. I was just looking for a recipe that included chicken heart, liver, and gizzard. Seems gizzards take forever, so that would have to be prepared first.

    In any case, as expressed by a few of the comments, sounds like this is a good option for someone who can’t stand the taste of liver. When I was a kid, I hated it. But had it been prepared in a way that was palatable to a child, I might not barely be getting to the point where I can eat it just now.

    From that standpoint, and just to try a recipe with different spices I’ve never heard associated with liver, I think this sound like it will be quite interesting in the flavor department. As to the overall cook time, Most of the cooking times I’ve seen probably are shorter and the liver is cooked so that it is browned outside but remains pinkish inside, so I agree 15 minutes may be a bit long. I think I’ll try this out!

    1. True, you do not want to over cook liver. In fact if it is pasture raised cook it only till rare. It melts like butter in your mouth, not all chewy.

  10. Just made this tonight. Delicious! Not overly spiced at all. However, after a very light browning, I lightly sautéed for only 6 minutes. Agree with others, 15 minutes would wreck it. Also I first sautéed onions in the ghee, because I *must* have onions with my liver!

  11. I always heard that liver was terrible, so I was pretty worried about this. But it was delicious! It’s a different texture but I think the spice flavors helped. Thanks!