Liver Wrap (Ciğer Dürüm)

Ciğer dürüm is grilled liver, usually lamb, cut into small cubes, threaded on skewers with pieces of tail fat and cooked fast over charcoal, then wrapped in thin lavaş with raw onion, parsley, mint and red pepper. It belongs to the liver kebab tradition of southeastern Türkiye, where Gaziantep, Şanlıurfa, Diyarbakır and Adana all have ciğerci shops that serve it from early morning, sometimes as breakfast. It should not be confused with Edirne tava ciğer, which is thin slices of calf liver dusted in flour and deep-fried; this is a charcoal dish built on speed and fat.