Entree: Turkey – Southeastern Anatolia – Ciğer Kebabı (Charred skewered lamb liver seasoned and served with flatbread and onion salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (450 g) lamb liver, trimmed and sliced into 1/4-inch (6 mm) strips
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) Aleppo pepper or crushed red pepper flakes
- 1 tsp (6 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (6 g) ground sumac, plus extra for serving
- 2 medium red onions, thinly sliced
- 1/2 cup (15 g) flat-leaf parsley, chopped
- 4 long green peppers for grilling (such as Turkish or padrón)
- 4 pieces lavash or pita bread
- 8–10 wooden skewers, soaked in water 30 minutes (or metal skewers)
- 2 tbsp (30 ml) vegetable oil for peppers and bread

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together olive oil, lemon juice, minced garlic, ground cumin, Aleppo pepper, salt and black pepper. Stir in 1 tablespoon (15 ml) ground sumac.
2. Add the liver slices to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 2 hours (shorter for tender livers).
3. While liver marinates, combine thinly sliced onions and chopped parsley in a bowl. Sprinkle with 1 tsp (3–5 ml) lemon juice or 1 tsp (5 ml) olive oil and 1/2 tsp (3 g) sumac; toss and set aside to mellow.
4. Preheat a grill or broiler to high. Thread liver slices onto skewers, folding pieces so they sit compactly but not crowded.
5. Grill skewers 2–3 minutes per side over high heat until edges are charred and center is just cooked (liver cooks quickly). Grill peppers alongside until blistered and charred, turning frequently.
6. Brush lavash or pita with 1 tbsp (15 ml) vegetable oil and warm briefly on the grill until pliable and slightly charred.
7. To serve, lay warmed bread on a platter, top with skewered liver, grilled peppers and the onion-sumac salad. Finish with extra sumac and serve immediately.

1. In a large bowl whisk together olive oil, lemon juice, minced garlic, ground cumin, Aleppo pepper, salt and black pepper. Stir in 1 tablespoon ground sumac.
2. Add the liver slices to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 2 hours (shorter for tender livers).
3. While liver marinates, combine thinly sliced onions and chopped parsley in a bowl. Sprinkle with 1 tsp (3–5 ml) lemon juice or 1 tsp (5 ml) olive oil and 1/2 tsp (3 g) sumac; toss and set aside to mellow.
4. Preheat a grill or broiler to high. Thread liver slices onto skewers, folding pieces so they sit compactly but not crowded.
5. Grill skewers 2–3 minutes per side over high heat until edges are charred and center is just cooked (liver cooks quickly). Grill peppers alongside until blistered and charred, turning frequently.
6. Brush lavash or pita with 1 tbsp (15 ml) vegetable oil and warm briefly on the grill until pliable and slightly charred.
7. To serve, lay warmed bread on a platter, top with skewered liver, grilled peppers and the onion-sumac salad. Finish with extra sumac and serve immediately.