Urfa liver kebab
Ingredients
- 1,000 gLamb liver
- 250 gLamb tail fat
- 5.4 gRed pepper flakes
- 10 gSalt
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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 liver79%
- Lamb tail fat20%
- Salt 1%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Cut the liver into small bite-sized cubes. Cut the tail fat into slightly smaller pieces.
Thread each short, thin skewer in this order: one liver, one fat, two liver, one fat, one liver, so each holds 4 liver and 2 fat pieces.
Mix the pepper and salt in a bowl.
When the charcoal turns to embers, lay the skewers over it; sprinkle with the pepper and salt mix as they cook and turn them until done.
Slide the liver off the skewers and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 323 (Şanlıurfa Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026