Ingredients

500g of lamb or calf liver, cut into about 2.5×2.5cm cubes; 250g of lamb or beef fat (such as suet) cut into small slices; 1 large onion; 1/4 cup of olive oil; 2 tbsp of red pepper paste (or tomato paste); 1 tbsp of cumin;1 tbsp of paprika; 1 tbsp of sumac; 1/4 cup of parsley; salt and pepper to taste.

Metal or wooden skewers (which has to be soaked in water for 30 min before using)

Preparation and Cooking

• In a bowl, mix grated onion, olive oil, red pepper paste (or tomato paste if not available), cumin, paprika, salt, and pepper to create a marinade.
• Coat the cubed liver with the marinade, cover, and refrigerate for 2-24 hours for optimal flavour.
• Skewer marinated liver cubes, alternating with lamb or beef fat slices for tenderness.
• Place skewers on a tray’s edges (e.g., a stainless-steel tray) to support skewers and collect melted fat. Grill for 8-10 min at 170-190°C, taking care not to overcook.
• Rest Ciğer Şiş for a few minutes after grilling.
• Serve hot with a parsley-sumac garnish, accompanied by warm flatbread or pide bread, rice or bulgur pilaf, fresh salad, grilled veggies, yogurt, or caciki.

Hints and Comments

• Liver Shish kebab, a beloved Turkish dish, is particularly favored in southeastern Türkiye, including cities like Gaziantep and Adana.
• Regional and personal preferences lead to variations in the shish, such as the inclusion of oregano or thyme, diverse marinades, or different liver or meat types.