Jigar Kabob
Asia — Tajikistan
Tajikistan's most important liver preparation. Fresh liver cubed and skewered with tail fat, grilled over charcoal. One of Central Asia's strongest single-organ traditions.
Cuts in this tradition
Cultural context
Shares the same name and technique as Uzbekistan's jigar kabob — part of the shared Central Asian liver-kebab tradition. Widely available in markets, roadside grills, and chaikhanas throughout Tajikistan. Fresh liver quality is essential.
Preparation
Liver cubed and threaded onto skewers alternating with tail fat (dumba). Grilled over charcoal with salt, cumin, and black pepper. Served with non bread and raw onion.