Turkish Liver Kebabs (Ciğer Şiş)
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.
Video
INGREDIENTS
For the Liver Kebabs
- 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
For Sumac Onion Salad
- 1 large onion
- 1 teaspoon sumac
- ¼ teaspoon salt
- A handful parsley (chopped)
For Serving
- 4 lavash bread homemade or store bought (please read the note below)
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.
- In a bowl, combine the sliced onion, sumac, salt, and parsley. Set aside.
- 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 with lavash bread, sumac onion salad, and extra cumin, and pul biber on the side.
NOTES
If you want to serve these liver kebabs the traditional way, we recommend making the lavash bread first. You can use our homemade lavash recipe, but if you don’t want the extra work, store-bought lavash works great too. And if you cannot find lavash, any soft flatbread that can be used for wraps will work just fine.
NUTRITION
Calories: 391kcalCarbohydrates: 46gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 464mgSodium: 1123mgPotassium: 465mgFiber: 3gSugar: 2gVitamin A: 30920IUVitamin C: 8mgCalcium: 24mgIron: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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