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  1. Cut the livers into large slices a little more than one inch thick.
  2. Insert the livers into a barbecue stick. Grill these slices over hot coals for about seven or eight minutes on each side, or until the liver is pre-cooked to medium-rare.
  3. When the liver is cool enough to handle, cut into 1-inch cubes.
  4. Place the cubed liver in a bowl, and mix well with the spices add back onto heat until cooked.

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