Jigar Kabab
Asia — Afghanistan
Afghanistan's most important liver tradition. Fresh liver cubed and skewered with tail fat, grilled over charcoal. Available throughout Afghan markets and roadside grills.
Cuts in this tradition
Cultural context
Part of the Central Asian and Persian liver-kebab corridor shared with Uzbekistan, Tajikistan, and Iran. The Afghan version is especially prominent in Kabul, Herat, and Mazar-i-Sharif. Fresh liver quality is considered essential — the best jigar kabab is made immediately after slaughter.
Preparation
Liver cubed and threaded onto skewers alternating with tail fat (dumba). Grilled over charcoal with salt and black pepper. Served with naan, raw onion, and fresh herbs.