Lamb Liver Shish Plate
Three skewers of tender grilled lamb liver, served with rice pilaf, toasted bread, and a house salad with fresh parsley, onion, tomato, and traditional Turkish blend spices.
Lamb Liver Shish Plate
In Turkey this is ciger, and in cities like Edirne and Sanliurfa it is eaten for breakfast without a second thought. Liver is unforgiving on a grill — it needs high heat and short time, because the window between tender and rubbery is about ninety seconds wide. Getting it right is a matter of attention rather than technique.
Three skewers, cut small, grilled fast, served with rice pilaf, toasted bread and the house salad. The parsley and onion are essential here rather than optional; their bite is the traditional counterweight to the iron-rich flavour of the liver. If you have only ever had liver overcooked, this is the version worth trying.
- CategoryPlate
- ProteinLamb liver
- Spice levelMild — salt, pepper and cumin
- HalalCertified
- Price$19.95
About the lamb liver shish plate
What does lamb liver shish taste like?
Rich and mineral, with a soft texture when grilled quickly. The parsley and onion salad served alongside is the traditional pairing and cuts through it.
Is this the same as ciger?
Yes. Ciger is the Turkish name for grilled liver, eaten widely across Turkey including as a breakfast dish.
Is it a good dish for someone new to liver?
It is a fair introduction, because it is grilled fast and served with sharp accompaniments rather than cooked down into something heavy.
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