Make the marination with yogurt, red chilli powder, turmeric powder, white pepper powder, salt, red chillies, coriander seeds, cumin seeds, carom seeds, green chillies, ginger paste, garlic paste, lemon juice and little colour.
Marinate the liver and keep in the chiller for about 20 minutes.
Skewer the meat and cook on charcoal grill.
When it is half done, wrap the fat on the skewered meat and again cook on charcoal grill.
Plate tikkas garnished with cucumber and lettuce, with accompaniments plum chutney and tamarind paste.