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–+ servings
Two skewers of grilled Turkish liver kebabs served on lavash bread with sumac onion salad, fresh parsley, sliced tomatoes, and green peppers, garnished with cumin and pul biber.
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Liver Kebabs - Ciger Kebabi

By Zerrin & Yusuf
Turkish Liver Kebabs are quick to make and full of flavor. These are made with tender lamb liver, seasoned simply with salt, cumin and pul biber, then grilled over hot charcoal.
Yields: 4 servings
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PREP 10 minutes
COOK 5 minutes
TOTAL 15 minutes

INGREDIENTS
 
 

  • 500 grams lamb liver
  • 250 grams lamb tail fat Optional but traditional
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon pul biber Turkish red pepper flakes

INSTRUCTIONS
 

  • Cut the liver and lamb tail fat into 1-inch cubes. Thread them onto skewers, one piece of fat followed by two pieces of liver. If you are not using tail fat, brush the liver lightly with olive oil.
  • Light your charcoal and prepare the grill.
  • Just before grilling, season both sides of the skewers evenly with salt, cumin and pul biber.
  • Grill over hot charcoal, turning occasionally, until nicely charred, about 5 minutes total.
  • Serve hot on lavash bread with extra cumin, pul biber and sumac onion salad.

NUTRITION

Calories: 177kcalCarbohydrates: 3gProtein: 26gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 464mgSodium: 678mgPotassium: 410mgFiber: 0.2gSugar: 0.05gVitamin A: 30920IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine Turkish
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