For Liver Kebab in Datça, Seyir Ocakbaşı Şef Mehmet'in Yeri leads with 1 review and an average score of 5.5/10. Across Datça, critics have reviewed Liver Kebab once, scoring it 5.5/10. The latest review was posted on 14 August 2025.
Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural significance. It is also often served for breakfast. Preparation involves cutting and seasoning the liver with salt, spices, and sometimes vegetables and skewering it with tail fat. In Gaziantep, the liver is cubed and skewered, while in Mersin, Adana, and Şanlıurfa, it is threaded in smaller pieces using special liver skewers, often alternating with tail fat in Gaziantep. In Urfa, the skewers are wrapped in tail fat. Serving methods vary: it may be garnished with parsley and onion and seasoned with cumin or also accompanied by lavash bread. In Gaziantep, it is served directly on skewers with bread, accompanied by ornamental pepper and lemon. Roasted green peppers and tomatoes also often accompany the skewers. Historically, ciğer kebabı is detailed in Ottoman cookbooks such as Melceü't-Tabbâhîn, describing sheep and lamb liver skewered and cooked over fire, seasoned with garlic, vinegar, water, and salt. Regionally, varieties include Urfa liver kebab and Diyarbakır liver kebab, each recognized with geographical indications, highlighting their unique local flavors and traditional preparation methods.
| Rank | Place | Score |
|---|---|---|
| 1 | 5.46 |
Hüseyin Akbıyık
You can't even eat soup, let alone red meat, at this price in a resort. The price is really good, but I can't say the same for the liver. It has a sour taste and tastes weird. I wouldn't choose it again, but I had it in the same place in Adana. Adana was really delicious. I recommend it.
