Turkish cuisine · Meat & Kebab

Ciğer Şiş (Grilled Lamb Liver Skewers)

Cubes of lamb liver grilled over charcoal on skewers, served with onion salad and sumac – a specialty from Şanlıurfa.

Ingredients · for 4 servings

• 700 g lamb liver
• 2 red onions
• 1 bunch parsley
• 2 tsp sumac
• 1 tsp pul biber (Aleppo pepper)
• 3 tbsp olive oil
• 1 tsp cumin
• 4 flatbreads
• 8 wooden skewers
• Salt, pepper

Instructions

1. Trim the lamb liver of membranes and veins, cut into 3 cm cubes, rinse under cold water and pat very dry; soak the wooden skewers in water for 15 min.
2. Mix the liver cubes with 2 tbsp olive oil, cumin and pepper and let marinate for 15 min. – salt only after grilling, otherwise the liver turns tough.
3. Cut the onions into fine half-rings, knead briefly with salt, rinse under cold water and mix with chopped parsley, sumac and the remaining olive oil to make the onion salad.
4. Thread the liver cubes tightly onto the skewers and bring the charcoal grill to strong, even embers.
5. Grill the skewers 2–3 min. per side over the embers until the outside is firm and browned but the center stays pink – any longer and the liver dries out; salt immediately and sprinkle with pul biber.
6. Arrange the skewers on warmed flatbread, serve the onion salad alongside and serve immediately.