Liver Skewer Recipe

Two pieces of liver, one piece of tail fat, two pieces of liver, one piece of tail fat... We can repeat the same process until the morning, believe us. Wouldn't you enjoy eating liver skewers fried over charcoal or barbecue fire until they get a colorful color, combined with cumin and sumac and onions? Wouldn't you like to drink a glass of ice cold buttermilk with plenty of foam?

It is eaten deliciously, how beautifully it is eaten. Even those who don't like offal will immediately endear themselves to it.

But still "This is not enough for me, do you have different kebab and meat recipes?" If you say so, we can take you there right away.

How to Make Liver Skewer Recipe?

• After quickly washing your lungs in running water and draining the excess water, dry the lamb liver with the help of a paper towel and cut it into small pieces. Mix with salt.
• Cut the tail fat to be compatible with the lungs. Start threading the liver pieces onto skewers. Add two or three pieces of liver followed by a piece of tail fat. Apply the same process to all skewers.
• Turn the liver skewers over the barbecue fire and cook them until they are browned on all sides.
• Sprinkle with cumin and serve the liver skewers on warm serving plates, accompanied by phyllo breads, with onions mixed with sumac after chopping them for yayaz.