Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.
Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).
Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.
Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.
Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.
Photo: Hirscheimer and Hamilton