Liver Shish Kebab is another famous shish kebab variety of Turkish cuisine. At first sight, it may look like a regular lamb shish kebab; however, their taste and ingredients are way different than each other. Liver shish Kebab made by lamb liver. On the other hand, lamb shish kebab is made by the boneless leg of lamb.
Liver Shish Kebab is the ‘only’ kebab variety that people prefer to eat in the early mornings as breakfast in Adana city of Turkey. Yes, you read it right and your eyes are fine. In Adana city, people prefer to eat Liver Shish Kebab for breakfast for more than 200 years. This is one of the strangest traditions that I have heard about in our cuisine. In other cities, people prefer to eat this magnificent taste during lunch or dinner as normal.
Adana city is not the only city that is famous for its Liver Shish Kebab. There are also few cities more too. Such as Urfa city and Diyarbakır city of Turkey. Both cities are also very famous for their Liver Shish Kebabs.
- 500 gr Lamb Liver
- 150 gr tail fat Cube cut
- 1 teaspoon salt
- 1/3 teaspoon ground cumin
- 1 Onion Slice cut
- 1 teaspoon Salt
- 1 teaspoon Ground sumac
Put slice cut onion and 1 teaspoon of salt into a small bowl and mix them well to reduce the raw onion's bitterness. After you mix them well, wash the onions slices and drain them well.
Add 1 teaspoon of sumac on the drained raw onion slices and mix them well and then set aside. We will use this for serving with liver shish kebab.
Wash the liver and drain well. The liver has a very thin 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.
Cut the liver into cubes 1-inch by1-inch and put in a bowl. Add salt and cumin into this bowl and mix them with liver cubes well.
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.
If you are going to use wooden skewers, leave them in water for 10 minutes to prevent them from catching fire. I always recommend stainless steel thin skewers.
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. (Don't forget to turn the skewers continuously to keep the liver juice inside the liver.)
Serve with the previously prepared raw onions with sumac.