Liver Kebabs (Ciger Kebabi)

Liver kebab is one of the most popular kebabs in Turkey. Since the weather is perfect for grilling these days, we’ve been making it quite often.

Liver kebab cooks so quickly yet feels like a real feast. With just a few minutes on the grill, you can turn an ordinary evening into something special. If you prepare the lavash, salad and any other sides before you start grilling, everything will be ready to serve as soon as the kebabs come off the heat.

If you enjoy liver or have never tried it but want to, this recipe is just what you need.

About the Ingredients

We use lamb liver for this kebab recipe. You can find it at butchers or in most supermarkets. In the Uk, we usually buy it from the supermarket, where it is already cleaned, with the thin membrane removed and the tough veins trimmed. If you are getting it from a butcher, ask them to prepare it this way for you.

Lamb tail fat is a must-have for liver kebabs (also known as ciger kebabi) in Turkey. It adds an amazing flavor and keeps the liver juicy while grilling. If you cannot find it, you can still make a delicious kebab without it. After threading the liver onto the skewers, simply brush them lightly with olive oil to help keep them moist.

For the seasoning, we use only salt, cumin and pul biber (Turkish red pepper flakes). Cumin is a must for liver, and we love sprinkling a little extra on top after grilling. Pul biber is optional, but we highly recommend it for a gentle heat and extra flavor.

And you might want to get a large onion, sumac and parsley to make a simple side dish called sumac onions to pair with your kebabs.

How to Make Liver Kebabs

Liver Kebab is such an easy kebab to make. No marinade is needed in this recipe! 

Start by cutting the lamb liver and lamb tail fat into even-sized cubes, about 1 inch each.

We use metal skewers, but if you are using wooden ones, soak them in water for 20–30 minutes first so they do not burn on the grill.

Then thread the pieces onto the skewers, one piece of fat followed by two pieces of liver.

If you do not have lamb tail fat, just give the liver a light brush of olive oil.

Right before cooking, sprinkle both sides with salt, cumin and pul biber.

Place the liver skewers over hot charcoal and cook, turning them every now and then, until the liver is nicely browned outside but still soft inside. It should only take about 5 minutes, so keep an eye on it because overcooked liver can turn dry and chewy. 

No Need for Marinade!

One of the best things about liver kebabs is that you do not need to marinate liver. It has a soft texture and a rich flavor on its own, so a quick sprinkle of salt, cumin and pul biber right before cooking is all it needs. 

Serving Suggestions

In Turkey, liver kebabs are traditionally served with soft lavash bread and a sumac onion salad.

To eat it the traditional way, the meat is slid off the skewers using a piece of lavash bread, then placed onto another piece of lavash. Extra cumin and pul biber are sprinkled on top, followed by some sumac onions and fresh parsley leaves. Finally, it is rolled up and enjoyed as a dürüm (wrap).

You will often see plenty of fresh parsley, sliced tomatoes and green peppers on the side too. If you are eating at a kebab restaurant, a bowl of çoban salad and ezme are also popular sides.

On the table, there is always extra cumin, pul biber and oregano so you can season your kebab just the way you like it.

And to drink, ayran is the classic choice. It is refreshing and goes perfectly with the rich flavor of the liver.

Lamb Liver or Beef Liver?

In Turkey, lamb liver is the first choice for liver kebabs. It is softer than beef liver and cooks much faster. If lamb liver is not available, calf liver is a better option than regular beef liver, as it is more tender and milder in flavor.

If you want to use beef liver, keep in mind that it will be a little firmer. To make it more tender, mix the cubes with olive oil, salt and cumin, then let them sit for about 30 minutes before threading them onto skewers and grilling.

So, What’s Lamb Tail Fat?

Lamb tail fat, kuyruk yagi, is exactly what it sounds like, the fat from the tail of the lamb.

In Turkey, everyone knows it and it is often used in kebabs. For liver kebab, it adds extra flavor, keeps the meat from drying out as it cooks and makes it wonderfully tender.

When we first moved to the UK, we asked a butcher for lamb tail fat and he had no idea what we were talking about. Later, on a countryside trip, we realised that the lambs here have very small tails compared to the ones in Turkey, almost none at all. That is probably why lamb tail fat is not something people know here.

One day, we spotted it at a Middle Eastern market and felt like we had found a hidden treasure. Of course, we bought some straight away.

If you have a Middle Eastern grocery store in your area, give it a try, you might get lucky. If not, make sure to brush the liver with olive oil before cooking.

Should I Wash the Liver Before Cooking?

There is no need to wash the liver before cooking, but you should get rid of any excess liquid for perfect liver kebabs. You can simply place the liver cubes in a strainer for a few minutes to let the liquid drain, then pat them dry with paper towels. 

Can I Make It Ahead?

Liver kebabs are best when cooked and eaten right away, while it is still hot and juicy. You can cut the liver into cubes a few hours ahead and keep it in the fridge, covered. But once it is grilled, it is not as nice reheated, so try to enjoy it fresh off the grill.

More Turkish Kebabs

• Doner Kebab
• Adana Kebab
• Iskender Kebap
• Lamb Shish Kebabs

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