Name: Diyarbakır-Style Liver Kebab
Prep time: 80 min
Cook time: 10 min
Total time: 90 min
Yield: 2-3
Ingredients: 500 grams lamb liver (cleaned, cut into cubes); 6-7 pieces tail fat (for skewering); 1 teaspoon red pepper flakes; 1 teaspoon isot (Diyarbakır pepper); 1 teaspoon cumin; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon sumac (for serving); Lavash bread (for serving); Onion, parsley and tomato (to serve alongside)

Diyarbakır-Style Liver Kebab

Kebaba Cergê ya Diyarbekirê

Diyarbakır liver is famously eaten as an early-morning/breakfast dish. The defining touches are isot (Diyarbakır pepper) and alternating liver-and-tail-fat skewering over oak charcoal. Optional marinating deepens the flavour.

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Method

Wash the cubed lamb liver thoroughly with plenty of water and drain off all the blood completely.
In a bowl, combine the liver with salt, black pepper, red pepper flakes, cumin and isot, and mix well.
If you like, rest the mixture in the fridge for 1-2 hours so the spices settle and the liver marinates.
Thread the liver pieces onto skewers, alternating with pieces of tail fat between them (the traditional ratio is 2 liver to 1 tail fat).
Grill the skewers over high heat on glowing oak charcoal, briefly and without turning too much, so the liver does not dry out.
Serve with warm lavash, minced onion, sumac, parsley and fire-roasted tomatoes.