1. Home
  2. Turkish Kebab
  3. Savor the Flavors: Turkish-Style Oven-Baked Lamb Kebab Recipe

Savor the Flavors: Turkish-Style Oven-Baked Lamb Kebab Recipe

Turkish style Baked Lamb Kebab Recipe

Turkish-Style Oven-Baked Lamb Kebab Recipe

Greetings, culinary enthusiasts! Today, we present to you a culinary masterpiece from Turkish cuisine: the “Turkish-Style Baked Lamb Kebab.” Crafted with oven-baked lamb meat, this dish offers an authentic taste of Turkey that’s truly hard to resist. Particularly, when prepared in a tandoor, the aroma and flavor reach astonishing heights.

However, since we will not find tandoori in our kitchen at home, you can make a wonderful lamb tandoori kebab with the same flavor, of course, baked in the oven, dispersing in the mouth like Turkish delight.

Moreover, all you need to prepare this recipe, which is much easier than you think, is leg of lamb from a butcher you trust. The oven will take care of the rest, and you will enjoy this baked beauty like Turkish delight. Cheers in advance.

Why Opt for Turkish Baked Lamb Kebab?

The Turkish-style oven-baked lamb kebab provides a unique experience where flavor and quality seamlessly intertwine. Traditional Turkish cooking techniques, coupled with carefully selected ingredients, promise a delightful journey with every bite.

Aromas That Mesmerize, Flavors That Captivate

The tantalizing aroma of the lamb, perfectly seasoned and slowly baked to perfection, is just the beginning. Each mouthful promises a symphony of flavors that dance on your taste buds—a true celebration of Turkish culinary heritage.

Embark on a Culinary Journey

Join us in unraveling the secrets of crafting the perfect Turkish-style baked lamb kebab. Elevate your dining experience with this delectable recipe that not only satiates the palate but also transports you to the heart of Turkish gastronomy.

Let the feast begin! 🍽️

Print This

Baked Lamb Kebab Recipe

Serves: 6 Person Cooking Time: 3,5 Hours Preparation: 20 Minute

Ingredients for Turkish style Baked Lamb Kebab Recipe

  1. 1 lamb sleeve with bone (approximately 2 kg)
  2. 2 cloves of garlic
  3. 1/2 teaspoon of olive oil
  4. 3 teaspoons of salt
  5. 2 teaspoons of freshly ground black pepper
  6. 1 teaspoon of thyme

How to Make Turkish Style Lamb Kebab in the Oven?

  1. First, burn the hairs on the ends of the lamb’s arm, if any.
  2. Thin some of the fat on the upper arm and sides of the lamb as desired.
  3. Make shallow scratches on the fat upper part of the lamb arm with a knife.
  4. In a small bowl, mix olive oil, crushed garlic and spices.
  5. Pour the mixture over the lamb arm and massage with your hands to thoroughly penetrate the sauce into the meat.
  6. To wrap the lamb arm, first wet the greaseproof paper in 3 layers long pieces under water and wring it out.
  7. Spread the papers on the counter to form a large area on top of each other and put the lamb arm in the middle and wrap it tightly.
  8. Lay aluminum foils of the same width on the counter and cover the lamb arm you just wrapped with foil. Place the foil with the joint point up and lay another layer of foil on the joint point.
  9. After wrapping the lamb arm tightly, place it on the oven wire with the fat part on the bottom and the joint on the top.
  10. Put a small tray or bowl on the bottom of the oven heated to 220 degrees and fill it with hot water. If the water runs out during cooking, you can add it.
  11. Place the lamb arm in the oven. After 2.5 hours at 220 degrees, lower the oven to 120 degrees and bake for 1 more hour.
  12. Take the cooked lamb arm carefully from the oven and open it from the top and separate it from the bones with the help of tongs.
  13. If you want to eat the lamb meat more fried, place the meat pieces in the oven dish, pour the remaining water on it and fry it in the high temperature oven for 5 minutes.
  14. You can serve your cooked tandoori with rice, baked potatoes, mashed potatoes or pita. Enjoy your meal.

Delicious Turkish Recipes

Turkish Recipes That Will Interest You

Spread the Recipe
Leave a reply

Leave a reply

Your email address will not be published. Required fields are marked *