📝 About This Recipe
A celebrated street-food staple from the bustling markets of Kabul, Jigar Kebab is a masterclass in texture and rich, iron-forward flavors. This recipe features tender pieces of fresh calf or lamb liver, traditionally interspersed with 'Dumba' (lamb tail fat) which melts over the coals to baste the meat in a smoky, savory glaze. Infused with aromatic spices and a hint of acidity, it is an essential experience for any lover of authentic Afghan charcoal grilling.
🥗 Ingredients
The Liver and Fat
- 2 lbs Lamb or Calf Liver (very fresh, cleaned and membrane removed)
- 1/2 lb Lamb Tail Fat (Dumba) or Beef Suet (cut into 1-inch squares)
The Marinade
- 4 cloves Garlic (minced into a fine paste)
- 1 tablespoon Ground Cumin (toasted)
- 1 teaspoon Ground Coriander
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 3 tablespoons Olive Oil
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Paprika (for color and mild sweetness)
For Serving and Garnish
- 1 medium Red Onion (thinly sliced into half-moons)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 tablespoon Sumac (for dusting)
- 2 large pieces Naan-e-Afghani (flatbread for serving)
- 1 total Lemon Wedges (cut into 4 pieces)
👨🍳 Instructions
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1
Begin by rinsing the liver under cold water and patting it thoroughly dry with paper towels. Removing excess moisture is key to getting a good sear.
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2
Carefully remove any thin outer membranes or tough vessels from the liver. Cut the liver into uniform 1.5-inch cubes to ensure even cooking.
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3
Cut the lamb tail fat (or suet) into smaller 1-inch squares. These should be slightly smaller than the liver pieces as they render down during grilling.
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4
In a large glass bowl, whisk together the minced garlic, ground cumin, coriander, black pepper, paprika, olive oil, and lemon juice. Do not add the salt yet, as it can draw out moisture and toughen the liver if left too long.
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5
Add the liver cubes to the bowl and toss gently by hand to ensure every piece is evenly coated with the spice mixture. Let it marinate at room temperature for 15-20 minutes.
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6
While the meat marinates, prepare your charcoal grill. You want a high-heat zone with glowing red coals. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
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7
Just before skewering, sprinkle the salt over the liver and give it one final toss.
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8
Thread the pieces onto the skewers, alternating two pieces of liver with one piece of lamb fat. End each skewer with a piece of liver to hold everything in place.
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9
Place the skewers directly over the hot coals. You should hear an immediate sizzle as the fat hits the heat.
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10
Grill for 2-3 minutes per side. The fat will drip and cause small flare-ups; this is normal and provides the signature smoky 'char' flavor.
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11
Cook until the liver is browned and slightly charred on the outside but still slightly pink and tender in the center (medium-rare to medium). Total cooking time is usually 8-10 minutes. Overcooking will make the liver grainy and tough.
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12
While the kebabs finish, lightly toast your Afghan naan on the edge of the grill to warm it through.
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13
Remove the skewers from the grill and let them rest for 2 minutes. This allows the juices to redistribute.
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14
Slide the meat and fat off the skewers onto a serving platter lined with warm naan. The bread will soak up the delicious juices and rendered fat.
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15
Garnish generously with sliced red onions, chopped cilantro, and a heavy dusting of sumac. Serve immediately with lemon wedges.
💡 Chef's Tips
Always use the freshest liver possible; it should have a shiny surface and a clean, metallic smell. Do not overcook the liver! It is best enjoyed when the center remains soft and slightly pink; once it turns grey all the way through, it becomes tough. If you cannot find Afghan lamb tail fat, high-quality beef suet or even thick-cut pancetta can act as a substitute to provide the necessary moisture. Ensure your grill is extremely hot before starting; the goal is a quick char on the outside while keeping the inside creamy. Salting the liver only right before it hits the grill prevents the texture from becoming rubbery.
🍽️ Serving Suggestions
Serve with a side of 'Salata' (Afghan diced salad of tomato, cucumber, and onion) to cut through the richness. Pair with a glass of cold 'Dugh' (a savory Afghan yogurt drink with mint and cucumber). A side of spicy green chutney (Chatney-e-Gashneez) made with cilantro, vinegar, and green chilies provides a perfect zesty kick. Serve over a bed of aromatic Saffron Basmati rice if you prefer a heartier meal than just bread. Offer extra sumac and lemon on the table for guests to adjust the acidity to their liking.