Critical Moments
- •Very fresh liver, properly trimmed
- •Short marinating time (30 min - 1 hour maximum)
- •Salt added only just before grilling
- •Very hot grill
- •Very short cooking time (3-4 minutes total)
- •Served immediately—no resting
Select and prepare the liver
Choose very fresh liver—it should be deep reddish-brown with no off odors. Using a sharp knife, remove the thin outer membrane by sliding the knife underneath and peeling it away. Cut out any visible tubes or tough connective tissue. Cut the liver into 2.5-3cm cubes.
Critical Step
Fresh liver is essential—old liver has a strong, unpleasant taste. Removing the membrane and tubes ensures tender, even-textured pieces. The membrane becomes tough and chewy when cooked.
Common Mistakes
- •Using old liver (strong, unpleasant flavor)
- •Not removing membrane (tough, chewy texture)
- •Cutting cubes too small (overcook instantly)
- •Cutting cubes too large (raw in center)
Select and prepare the liver
Choose very fresh liver—it should be deep reddish-brown with no off odors. Using a sharp knife, remove the thin outer membrane by sliding the knife underneath and peeling it away. Cut out any visible tubes or tough connective tissue. Cut the liver into 2.5-3cm cubes.
Critical Step
Fresh liver is essential—old liver has a strong, unpleasant taste. Removing the membrane and tubes ensures tender, even-textured pieces. The membrane becomes tough and chewy when cooked.
Common Mistakes
- •Using old liver (strong, unpleasant flavor)
- •Not removing membrane (tough, chewy texture)
- •Cutting cubes too small (overcook instantly)
- •Cutting cubes too large (raw in center)
Prepare lamb tail fat (if using)
If using lamb tail fat (dombeh), cut into 2cm cubes. The fat should be firm and white. This will be alternated with liver on the skewers.
Prepare lamb tail fat (if using)
If using lamb tail fat (dombeh), cut into 2cm cubes. The fat should be firm and white. This will be alternated with liver on the skewers.
Prepare the marinade
Grate the onion over a fine grater or use a food processor. Strain through a fine-mesh sieve, pressing to extract all juice. Discard the pulp—you only want the juice. Combine onion juice with olive oil and turmeric (if using).
Critical Step
Only the onion juice is used—the pulp would burn on the grill. The juice contains enzymes that help tenderize the liver and add flavor. Salt is NOT added now—it would draw out moisture and toughen the liver.
Prepare the marinade
Grate the onion over a fine grater or use a food processor. Strain through a fine-mesh sieve, pressing to extract all juice. Discard the pulp—you only want the juice. Combine onion juice with olive oil and turmeric (if using).
Critical Step
Only the onion juice is used—the pulp would burn on the grill. The juice contains enzymes that help tenderize the liver and add flavor. Salt is NOT added now—it would draw out moisture and toughen the liver.
Marinate the liver
Place liver cubes in a bowl and pour the onion juice marinade over them. Toss gently to coat. Cover and refrigerate for 30 minutes to 1 hour—no longer. Do not add salt yet.
Critical Step
Short marinating only—liver becomes mushy if marinated too long. The onion juice tenderizes quickly. Salt is added only just before grilling to prevent moisture loss and toughening.
Common Mistakes
- •Marinating too long (mushy texture)
- •Adding salt to marinade (toughens liver)
- •Using onion pulp (burns on grill)
Marinate the liver
Place liver cubes in a bowl and pour the onion juice marinade over them. Toss gently to coat. Cover and refrigerate for 30 minutes to 1 hour—no longer. Do not add salt yet.
Critical Step
Short marinating only—liver becomes mushy if marinated too long. The onion juice tenderizes quickly. Salt is added only just before grilling to prevent moisture loss and toughening.
Common Mistakes
- •Marinating too long (mushy texture)
- •Adding salt to marinade (toughens liver)
- •Using onion pulp (burns on grill)
Prepare the grill
Light a charcoal grill and let coals burn until very hot—covered with white ash and glowing intensely. This kebab needs very high heat for quick cooking. Position grate close to coals (5-8cm).
Critical Step
Very high heat is essential for liver—it must cook quickly to develop char while staying pink inside. Low heat results in gray, overcooked, rubbery liver.
Prepare the grill
Light a charcoal grill and let coals burn until very hot—covered with white ash and glowing intensely. This kebab needs very high heat for quick cooking. Position grate close to coals (5-8cm).
Critical Step
Very high heat is essential for liver—it must cook quickly to develop char while staying pink inside. Low heat results in gray, overcooked, rubbery liver.
Season and thread skewers
Just before grilling, season the marinated liver cubes with salt and pepper. Thread onto metal skewers, alternating with lamb tail fat cubes if using: fat, liver, fat, liver, etc. Leave small gaps between pieces. Don't compress the cubes.
Critical Step
Salt is added only now, just before cooking. Salting earlier draws out moisture and toughens the delicate liver. The fat cubes will render during grilling, basting the liver.
Season and thread skewers
Just before grilling, season the marinated liver cubes with salt and pepper. Thread onto metal skewers, alternating with lamb tail fat cubes if using: fat, liver, fat, liver, etc. Leave small gaps between pieces. Don't compress the cubes.
Critical Step
Salt is added only now, just before cooking. Salting earlier draws out moisture and toughens the delicate liver. The fat cubes will render during grilling, basting the liver.
Grill the liver
Place skewers on the very hot grill. Cook for 1.5-2 minutes on the first side until charred. Flip and cook another 1.5-2 minutes. The liver should be charred on the outside but still pink and creamy inside. Total cooking time is 3-4 minutes maximum. The fat should be rendered and slightly charred.
Critical Step
This is the most critical step. Liver goes from perfect to overcooked in seconds. It should be slightly pink in the center—overcooked liver is grainy, dry, and strongly flavored. Err on the side of undercooking.
Common Mistakes
- •Overcooking (grainy, dry, strong-flavored)
- •Heat too low (no char, gray exterior)
- •Cooking too long (the most common mistake)
- •Not checking doneness
Grill the liver
Place skewers on the very hot grill. Cook for 1.5-2 minutes on the first side until charred. Flip and cook another 1.5-2 minutes. The liver should be charred on the outside but still pink and creamy inside. Total cooking time is 3-4 minutes maximum. The fat should be rendered and slightly charred.
Critical Step
This is the most critical step. Liver goes from perfect to overcooked in seconds. It should be slightly pink in the center—overcooked liver is grainy, dry, and strongly flavored. Err on the side of undercooking.
Common Mistakes
- •Overcooking (grainy, dry, strong-flavored)
- •Heat too low (no char, gray exterior)
- •Cooking too long (the most common mistake)
- •Not checking doneness
Serve immediately
Remove skewers from grill. Do not rest—liver is best served immediately. Slide the liver and fat off skewers onto warm lavash or sangak bread. Sprinkle very generously with sumac. Serve immediately with the pile of fresh herbs (basil, mint, tarragon), scallions, raw onion slices, radishes, and lemon wedges.
Critical Step
Liver must be eaten immediately—it continues cooking from residual heat and becomes overcooked if it sits. Unlike other meats, liver does not benefit from resting.
Serve immediately
Remove skewers from grill. Do not rest—liver is best served immediately. Slide the liver and fat off skewers onto warm lavash or sangak bread. Sprinkle very generously with sumac. Serve immediately with the pile of fresh herbs (basil, mint, tarragon), scallions, raw onion slices, radishes, and lemon wedges.
Critical Step
Liver must be eaten immediately—it continues cooking from residual heat and becomes overcooked if it sits. Unlike other meats, liver does not benefit from resting.
How to eat jegar kebab
Tear off a piece of warm bread. Add a piece of liver and fat. Top with fresh basil leaves, mint, raw onion, and a generous pinch of sumac. Squeeze lemon over everything. Wrap and eat. The combination of charred liver, cool herbs, sharp onion, and tangy sumac is the authentic experience.
How to eat jegar kebab
Tear off a piece of warm bread. Add a piece of liver and fat. Top with fresh basil leaves, mint, raw onion, and a generous pinch of sumac. Squeeze lemon over everything. Wrap and eat. The combination of charred liver, cool herbs, sharp onion, and tangy sumac is the authentic experience.
