Liver on skewers · Eaten for breakfast
Ciğer Kebabı (Liver Kebab)
Photo: E4024 / Wikimedia Commons · CC BY-SA 4.0
In Gaziantep, Şanlıurfa and Diyarbakır, liver kebab is a breakfast food, and Gaziantep's rule of thumb is two pieces of liver to one of tail fat.
Cubes of lamb liver alternated with tail fat are grilled on skewers and served with flatbread, onion, parsley and cumin.
Why it's made this way: It originated in Diyarbakır, Gaziantep and Şanlıurfa, and the Urfa and Diyarbakır versions hold geographical indications.
More from Turkey
Part of World of Street Food — 3422 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.