Ciğer kebabı is a traditional Turkish kebab made from lamb liver, grilled over an open flame on metal skewers. It is a very popular Turkish dish that belongs to the broad group of dishes known as kebabs.
Turkey is home to many other types of kebabs (döner kebap, cağ kebabı, şiş kebap, adana kebap, iskender kebap, testi kebabı), but ciğer kebabı is unique in its use of liver instead of meat.
What Is Ciğer Kebabı
The main ingredient of ciğer kebabı is liver, most commonly lamb or veal liver. The liver must be fresh and high-quality, as this significantly affects the final taste and texture of the dish. Other typical ingredients include salt, freshly ground pepper, cumin, paprika, and sometimes chili in the form of Turkish pul biber (red pepper flakes). Ciğer kebabı is traditionally served with fresh onion or shallots (often seasoned with sumac), parsley, lemon, bread lavash, and grilled vegetables, most commonly tomatoes and peppers.
Grilling ciğer kebabı is a quick process, usually done over charcoal fire. Quick grilling is essential to ensure the liver remains tender and juicy inside while the surface develops its characteristic slightly crispy texture. The kebab is served immediately after cooking.
Turkish Restaurants Called Ciğerci
In Turkey, there are specialized restaurants that focus exclusively on preparing and serving ciğer kebabı. These establishments, known as “ciğerci,” can be found in many Turkish cities, especially in the southeastern parts of the country. Ciğerci restaurants focus almost entirely on various types of liver kebabs, often offering several variations of the dish, accompanied by traditional side dishes and Turkish salads. They are usually simple and informal in character.
I love liver dishes, so I headed straight to the specialized restaurant Ciğercan Avanos for excellent ciğer kebabı (see “Where to Eat in Cappadocia“). One portion, including several salads, cost 350 TRY (8 EUR) and was simply perfect.
Bon appétit!
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