Spicy Peri Peri Livers

by Zarina
Spicy Peri Peri Livers

Spicy, succulent, and insanely delicious, this flavor-packed peri-peri liver is ridiculously quick to make and can be on the table in just half an hour. 

Marinated for only 15 minutes in minced onion, garlic, lemon juice, and pepper, then sautéed for a couple of minutes before adding the peri-peri sauce… made simply by blitzing red onion, garlic, paprika, Linghams hot chili sauce, lemon juice, jarred roasted red peppers, oregano, sugar, red wine vinegar, and seasoning.

Garnished with a sprinkle of freshly chopped parsley and served with charred lemons and crusty bread…. the ultimate delicious super speedy meal!

I know liver is not everyone’s cup of tea but have you tried it peri-peri style?  Give it a go, and I’m sure I can convert you.  The Linghams HOT chili really gives the sauce that punches and is the magic ingredient here.  The liver is so underrated, in my opinion. It’s so good for you with such a high protein, iron, vitamin, and minerals content, plus really cheap!  I would love to know what your favorite way to cook liver is?  

Spicy Peri Peri Livers

Spicy Peri Peri Livers

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g Lamb or Chicken Liver
  • 1 Onion chopped fine
  • 3 Garlic cloves crushed
  • 1.5 tbsp Lemon juice
  • 0.5 tsp Black pepper
  • 1 Lemon juiced
  • 2 tbsp Olive oil
  • 1 tsp Hot Paprika
  • 2 tsp Linghams Hot Chilli Sauce
  • 2 Garlic cloves
  • 1 Red onion chopped roughly
  • 1 Long Roasted Red Pepper from the jar
  • 2 tbsp Parsley fresh chopped and more for garnish
  • 2 tsp Oregano fresh chopped
  • 1 tsp Sugar
  • 1 tbsp Red wine Vinegar
  • Salt
  • Pepper


  1. Marinate liver in a bowl with all the marinade ingredients for 15 minutes
  2. The white liver is marinating blitz all ingredients for peri sauce in a food processor, set aside
  3. In a saucepan on medium heat with a little oil, cook the livers for a few minutes until you see that all the liquid has evaporated and the oil is starting to separate
  4. Add the peri peri sauce and cook for 2 – 3 minutes. Turn the flame down to a simmer and continue to cook for another 2 minutes
  5. Be careful not to overcook; otherwise, the liver will be hard and rubbery
  6. Remove into a serving plate and garnish with chopped fresh parsley
  7. Serve hot with crusty bread and lemon wedges
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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