Diyarbakır lamb liver kebab
Serves 4Official
Ingredients
- 500 gLamb liver
- 150 gLamb tail fat
- 50 gPaprika
- 50 gSalt
- 50 gDried oregano
- 50 gCoriander
- 50 gSumac
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
- Lamb liver56%
- Lamb tail fat17%
- Coriander 6%
- Dried oregano 6%
- Paprika 6%
- Salt 6%
- Sumac 6%
Ingredients by weight, heaviest at the bottom.
Method
Cut the liver and tail fat into bite-size pieces.
Thread onto skewers in this order: 1 liver, 1 fat, 2 liver, 1 fat, 1 liver.
Sprinkle the chili powder, salt, thyme, coriander and sumac over the skewers.
Grill over embers, turning often; do not overcook or it dries out.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1130 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026