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1
Place the parsley, dill and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the chicken broth and mix until well combined. Let sit for 30 minutes so that the flavors blend.
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2
To make the marinade: Juice the lemons and place the juice into a glass bowl; add the olive oil, sherry wine, parsley, ginger and red pepper flakes to the bowl and mix the ingredients well.
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3
Rinse the liver with hot water and loosen the membrane covering the meat with your fingers. As you hold the liver under hot running water, pull the membrane off the liver and discard it. Place the liver into a shallow dish.
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4
Pour the marinade over the liver, and flip it several times to coat all sides with the marinade. Cover the dish with plastic wrap and place it in the refrigerator. Chill the liver in the refrigerator for about two hours.
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5
Preheat a charcoal or gas grill to medium-high. Remove the liver from the glass dish; discard the marinade and dry very well with pepper towels.
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6
Dip liver slices in the melted butter. Place on the grill about 4 inches above the fire. Grill until liver is browned, for about 3 minutes per side. Turn once. Do not overcook; it should be still pink inside.
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7
Remove from grill to a serving platter, sprinkle with salt and pepper and tent with foil for about 10-15 minutes; then, if you like, slice into thinner slices on a bias. Serve with the mujdei sauce. Grilled or sauteed in oil and butter onions and mushrooms is a very traditional side dish for liver.
