Oltu Cağ Kebabı Recipe
Authentic Turkish horizontal lamb kebab from Erzurum, marinated with onion, salt and black pepper, roasted over fire and served on cağ skewers with lavash.
Ingredients
- 1.5 kg lamb leg or lamb rib meat thinly sliced
- 150 –200 g lamb tail fat optional
- 2 large onions grated or finely sliced
- 1.5 teaspoons rock salt or sea salt
- 1 teaspoon black pepper
- ½ teaspoon dried sweet basil or thyme optional
- Lavash for serving
- Sumac onion salad for serving
- Grilled tomato and pepper for serving
- Ayran for serving
Instructions
- Slice the lamb into thin, long pieces so it can absorb the marinade evenly.
- Mix grated onion, salt and black pepper in a large bowl until the onion releases juice.
- Add lamb slices and massage well so every piece is coated.
- Cover and refrigerate for at least 6 hours, ideally overnight.
- Remove excess onion from the meat before cooking to prevent burning.
- Stack lamb tightly on a horizontal spit or metal skewers.
- Cook slowly over charcoal or wood fire, turning regularly.
- Slice the browned outer layer thinly and place pieces on small skewers.
- Serve immediately with lavash, onion salad, grilled vegetables and ayran.
Notes
- For the most authentic flavor, use lamb rather than beef.
- Avoid lemon juice or vinegar in the marinade.
- Charcoal gives a more traditional aroma than oven cooking.
- Serve hot; cağ kebabı is best eaten immediately after slicing.