Sheep liver

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Sheep liver

Lamb Liver Kebab is one of the most popular and flavorful types of kebab in Iran. It’s widely known as a quick, simple, and street-style food. Lamb liver kebab is often prepared at food stalls, the best kebab places in Rasht, or at home and outdoor gatherings. Due to its tender texture and delicious taste, it is highly favored. The liver is usually cut into small square pieces, placed on metal or wooden skewers, and grilled directly over charcoal. In some regions, small pieces of lamb fat (domba) are added alternately between the liver chunks on the skewer to enhance the flavor.

For better taste, the liver is usually served with a bit of salt, black pepper, lemon juice, and in some cases, sumac. Unlike other meats, liver should not stay on heat for too long as it quickly becomes tough and dry. So, it must be cooked with care and within a short time. Eating liver kebab with warm flatbread, fresh herbs (like basil and parsley), raw onions, and a glass of cold doogh (yogurt drink) or soda is a nostalgic and enjoyable experience for many Iranians—especially on summer nights or during family gatherings.