Pepper the liver slices on both sides, do not add salt yet and brush them with the mixture of lemon juice, olive oil, garlic and oregano. Let it steep in the marinade for at least an hour. Then fry the liver in a hot grill pan without adding any oil on each side for about one to one and a half minutes or grill it on the charcoal grill. Only then add salt and serve hot immediately. It goes well with coleslaw, tzatziki and spicy tomato paste.
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