Liver kebab (ciğer kebabı)
Serves 110 minFrom: ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)
Ingredients
- 200 gMutton liver
- 100 gLamb tail fat
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Mutton liver67%
- Lamb tail fat33%
Ingredients by weight, heaviest at the bottom.
Method
Wash the tail fat and the liver, then cut both into small cubes.
Skewer the pieces on special skewers thinner than a kebab skewer, two pieces of liver to one piece of tail fat.
Cook the skewers over a charcoal grill, turning them.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026