Jigar Kabob
Asia — Uzbekistan
Uzbekistan's most important liver preparation. Fresh liver cubed and skewered with tail fat, then grilled over charcoal. One of Central Asia's strongest single-organ traditions.
Cuts in this tradition
Cultural context
Liver kebabs are ubiquitous at Uzbek markets, roadside grills, and chaikhanas. Fresh liver quality is considered essential. Comparable in cultural prominence to Saudi kabdah, Egyptian kibda, and Iranian jegar as a dominant liver-grill tradition.
Preparation
Liver cubed and threaded onto skewers alternating with pieces of tail fat (dumba). Grilled over charcoal, seasoned with salt, cumin, and black pepper. Served immediately with non bread and raw onion.