Turkish Liver Kebab (Ciğer Kebabı)
Ciğer kebabı Say it: JEE-air ke-BAH-buh
Ciğer kebabı is a beloved street food and restaurant specialty from the Southeastern Anatolia region of Turkey, particularly associated with Gaziantep and Şanlıurfa. Thin slices of lamb liver are marinated with spices, skewered, and grilled over charcoal until crispy on the outside and tender inside. The rich, earthy flavor of the liver is balanced by sweet onions, fresh parsley, and a sprinkle of sumac and hot pepper flakes, making it a quick, protein-packed meal usually tucked into warm flatbread.
Turkish Liver Kebab (Ciğer Kebabı)
Ciğer kebabı
Pronounced JEE-air ke-BAH-buh
- Serves
- 4
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the lamb liver under cold water, pat dry with paper towels, and remove any membranes or tough veins. Cut into ½-inch (1.25 cm) cubes or thin strips.
In a large bowl, whisk together the olive oil, cumin, paprika, red pepper flakes, salt, and black pepper. Add the liver pieces and toss gently until evenly coated. Cover and marinate in the refrigerator for 15–20 minutes.
While the liver marinates, place the thinly sliced red onions in a bowl, sprinkle with 1 tablespoon of sumac, and massage gently with your hands until the onions soften and turn bright pink. Set aside.
Thread the marinated liver pieces onto the skewers, leaving a small gap between each piece so they cook evenly.
Preheat a charcoal grill or grill pan to high heat. Grill the skewers for 8–10 minutes, turning every 2 minutes, until the outside is nicely browned and crispy while the inside remains slightly pink and tender.
Slide the cooked liver off the skewers onto a warm platter. Sprinkle with the remaining sumac and chopped parsley.
Serve immediately with the sumac onions, warm lavash or pita, and lemon wedges so diners can squeeze fresh lemon juice over the liver.
Traditionally, the kebab is wrapped inside the flatbread with onions and herbs to eat as a sandwich.
Regional variants
In some parts of Southeastern Anatolia the liver is grilled alongside small pieces of lamb tail fat for extra richness. Modern versions may add garlic to the marinade or serve the kebab on a bed of roasted eggplant.
Cook's notes
- Use very fresh, high-quality lamb liver from a trusted butcher; it should be deep red with no off odors.
- Do not over-marinate or overcook the liver, as it can become tough and bitter.
- If you cannot find lamb liver, calf liver is an acceptable substitute, though it has a milder flavor.
Serve with
Sumac onions, chopped parsley, warm lavash or pita, and ayran (yogurt drink).
Make ahead and storage
The liver can be marinated up to 2 hours ahead and kept refrigerated. Cook just before serving as it does not reheat well.
