How to Make a Shish Kabab with a Liver?

 

Turkish Liver Shish Kabab

Turkish Liver Shish (Ciğer Şiş kebabı) Kabab

According to the culinary experts; there are three major kinds of cuisines in the world; One of them is Anatolian (Turkish) Cuisine, other one is Chinese Cuisine, and last one is French Cuisine. They are also so famous and popular through out the world. Actually, Anatolian foods are really heart-healthy eating foods that cover mostly vegetables and meats. Also, fruits,  whole grains, beans, legumes, low-fat or fat-free dairy products, fish and poultry are very popular foods in the Anatolian (Turkish) Cuisine.  You may like our Steak-and-potatoes-one-pot-dish

Turkish people mostly consume vegetable and legumes base foods during the year. What about "Meat Dishes?". Ofcourse! Meat meals are very important for the Turkish people too. Especially, different kind of Turkish Kabab, an essential Turkish dish, has a wide variety of recipes, ranging from its cooking methods to its ingredients. You may like our Oven-baked-lamb-chops-dish-recipe

Liver Shish Kebab 

Mouth Watering Turkish Kababs

Maybe, one of the very famous and mouth watering Turkish food is "Turkish Kabab/Turkish Kababs". Turkish Kababs are dishes of the plain or marinated meat either stewed or grilled. Sometimes, our friends ask that; "is kebab Greek or Turkish" , we really don't know it. But, almost every region (city) of Anatolia has its own history of kebab and has its own kabab specialty. Generally, lamb, mutton and beef is the basic meats of Turkish kitchen. But, especially, lamb meats are prefered for the kababs. Pieces of lamb/mutton/beef threaded on a skewer and grilled over charcoal form the famous Shish Kebab known in many countries of the world. Also, Adana, Urfa, Diyarbakır and Gaziantep cities are the cities that famous with their Liver Shish Kebab. Today, we are going to mention about the this Turkish tasty Liver Shish Kebab to you. Also, you may like our Turkish-shish-kabab-recipe

What is Turkish Liver Shish (Ciğer şiş kebab) Kabab?

In this post, we are going to share our one of mouth watering Turkish Kababs. It is one of our best meat recipes. It is "Liver Shish Kabab". In Turkish we call it: "Ciğer Şiş Kebabı". Maybe, you think that "What is Turkish Liver Shish (Ciğer şiş kebabı) Kabab?". Ciğer şiş kebabı (in English: Liver Shish Kabab/Liver Skewer) is a common type of skewered meat served in Anatolian cuisine, usually eaten with sliced onions and sumac mixture, salad and Turkish bread (lavash or tortilla). Generally, liver shish kabab made by lamb liver. And, we often prefer to cook this kabab from "lamb liver" too. But if you want you can use Beef Liver or Goat Liver. Also you like our tasty Turkish-chicken-shish-kabab-recipe

Actually, our Turkish Liver Shish Kabab is another famous and popular shish kabab variety of Anatolian (Turkish) cuisine. It is consumed especially in east and southeast Anatolia more than the west side of Anatolia. For example: In the Adana, Urfa, Diyarbakır and Gaziantep cities, people prefer to eat Liver Shish Kabab at breakfast for more than hundred years, maybe two hundreds years. Yes, you read it right not wrong, maybe you think that this is very interesting or strange. But this interesting eating habit is a tradition for especially people of the Eastern and Southeastern side of Anatolia. On the other hand, In other cities, people prefer to eat this perfect taste during lunch or dinner as normal. Also you may like our Beef-or-mutton-kavurma-recipe

How to Make Turkish Liver Shish (Ciğer şiş kebab) Kabab?

As we mentioned above of the post. Liver shish Kabab is really very famous, tasty and special shish kabab in the Anatolian (Turkish) Cuisine. Generally, lamb liver is prefered and used for the Turkish Liver Shish Kabab. But if you want you can use beef Liver or Goat liver instead of the lamb liver. Don't worry; its cooking process is not difficult. Before the cook Turkish Liver Shish Kabab. Wash the liver and drain well. Sometimes, it is asked that "How long should liver be cooked?". Answer is simple "very fast". But, lamb liver has a very thin skin (membrane) and you need to peel it off. With a small knife, cut through this membrane and peel it off. By doing that, you will also allow the liver to cook faster and smoother. You may likevour delicious Turkish-kayseri-lubrication-recipe

It is usually eaten with sliced onions and sumac mixture, salad and Turkish bread (lavash or tortilla). When we eat Turkish Liver Shish (Ciğer şiş kebab) Kabab: First, Open the lavash bread or tortilla bread. And then put the sumac and raw onion mix into the tortilla bread and then put the liver shish kebab on top. Roll the tortilla bread and ENJOY. Here it is our super easy lavash recipe: No-yeast-cotton-soft-bread-recipe

Cut the liver and tail fat
into small cubes

Mix salt, ground black pepper and
Red flakes pepper with liver

Sprinkle olive oil or melted butter
And mix them well

You can use wooden skewers or stainless
Skewers

Put 2 liver cubes and 1 tail fat. If you want
You can use only liver cubes

Preparation of oven baked 
Liver shish kebab

Liver Shish Kabab
Ciğer Kebabı

Recipe of Turkish Liver Shish (Ciğer şiş kebab) Kabab

Here it is our Turkish Liver Shish (Ciğer şiş kebab) Kabab's recipe; 

Serve: 4 servings, Preparation Time: 10-15 minutes, Cooking Time: 3-5 minutes, Cuisine: Mediterranean/Anatolian Cuisine, 

Very good family favourite;

Ingredients: 

• 500 or 600 gr Lamb liver, (if you want, you can use Beef liver, Goat liver or Mutton liver), skin removed, sliced 1 or 1,5 cm thick (cubed it up),
• 100 or 150 gr Tail fat, cut it small cube size, (it is optional),
• 2-3 Tablespoons olive oil, (or 50 gr butter, melted, we generally use olive oil), 
• 1 Teaspoon Salt to taste,
• 1 Teaspoon Ground black pepper to taste, 
• 1 Teaspoon Red flakes pepper to taste,

Preparation:

1. Firstly, take your lamb livers and put them in a bowl and place in the refrigerator for a couple of hours (nearly 2 hours) to allow the blood to drain. Then, wash the livers and drain well. The liver has a very thin skin (membrane) and you need to peel it off. With a small knife, cut through this membrane and peel it off. 
2. Then, cut the liver into cubes 2 - 2,5 cm by 2 - 2,5 (1-inch by1-inch) and put in a bowl. Sprinkle the olive oil (or melted butter), add salt, ground black pepper and red flakes pepper into this bowl and mix them with liver cubes very well.
3. After these processes, put 2 liver cubes and 1 tail fat cube (total 6 liver cubes and 3 tail fat cubes) to the 1 skewer. Continue until all liver cubes and tail fat cubes finish and set aside (bye the way in this recipe, we didn't use tail fat. But we often use it and recommend it to you. Also, we used wooden skewers: If you use wooden skewers, leave them in water for 10 minutes to prevent them from catching fire. We always recommend that stainless steel thin skewers.).
4. Then, fire up your barbecue and bring it to a high heat. Put your liver skewers over the flames, onto the barbecue grill. Again sprinkle or brush generously with the rest of the olive oil (or melted butter) as you cook. Turn after a couple of minutes and cook until the liver skewers is done to your preference. 
5. We generally use barbecue but this time, we used oven for the cooking. So, if you use oven for the cooking process; place the liver skewers on a baking sheet lined with foil. Preheat the  oven (grill) to medium - high heat. Grill the liver (skewers) kebabs for 1-2 minutes each side.
6. Cook Liver Shish on the bbq until all sides of tail fat cubes are golden brown. Once the tail fat turns to golden color, this will also show the liver cooked well. 
7. Serve with lavash bread and prepared raw onion and sumac mix or Turkish salad.

ENJOY!

Turkish lavash bread, salad and 
Onion with sumac go well with it

Turkish Liver Shish Kebab

You may like our : How-to-make-ezme-spicy-tomato-salad-recipe, Turkish-shepherd-salad-recipe, and our special drink Traditional-turkish-ayran-recipe goes well with it.

Please let us know how this "Turkish Liver Shish (Ciğer şiş kebab) Kabab Recipe" turns out for you in the comments. We are always so eager to hear from you.

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