Spicy liver kebabs with onion and sumac salad

Spicy liver kebabs with onion and sumac salad

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Eating liver kebabs for breakfast is a regional eccentricity of South-Eastern Turkey, especially of şanliurfa and gaziantep, so we rose with the birds one morning to sample ciğer kebaps for ourselves. Following our noses and the intense blue smoke from the grill, we joined a surprisingly large crowd of men outside Ciğerici Haydar. Threaded on a long, flat skewer with chunks of solid lamb’s tail fat to keep the liver moist, the kebabs proved to be spicy and delicious. We ate them wrapped in flatbread with parsley, onion and an extra sprinkling of chilli.

Ingredients

Quantity Ingredient
1 lamb's liver, (about 450 g)
1 tablespoon ground sumac
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon hot paprika
1 teaspoon hot turkish red pepper paste
80ml extra-virgin olive oil
sea salt
arabic flatbread and lemon wedges, to serve

Onion and sumac salad

Quantity Ingredient
1/2 cup shredded flat-leaf parsley leaves
1 small purple onion, finely sliced
1 baby cos lettuce, shredded
1/2 lemon, juiced
sea salt
1 teaspoon ground sumac

Method

  1. Use your fingers to remove the membrane from the liver, then cut out any little tubes with a small sharp knife. Cut the trimmed liver into even 2 cm cubes. Combine the spices, pepper paste and oil in a bowl, then add the liver and toss gently to coat. Leave for 30 minutes to marinate.
  2. To make the salad, toss all the ingredients in a large bowl.
  3. When ready to cook, heat a ridged chargrill pan or barbecue to maximum heat. Thread eight cubes of liver onto each of eight flat skewers, packing the liver close together; this way the liver will cook brown and crisp on the outside, but remain a little pink inside. Cook for 15–20 seconds on each side — no more than a minute in total — and season with salt as you go.
  4. Remove the skewers from the grill and serve them on flatbread. The idea is for everyone to wrap their own kebabs in flatbread, garnish with salad and add a squeeze of lemon.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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