Cag Kebab
Vertical grilled lamb kebab from Erzurum.
Ingredients
- •Lamb
- •Yogurt
- •Garlic
- •Cumin
- •Coriander
- •Paprika
- •Salt
- •Pepper
- •Olive oil
Instructions
Marinate Meat
Mix yogurt, garlic, cumin, coriander, paprika, salt, pepper, and olive oil. Marinate the lamb in this mixture for at least 2 hours.
Prepare Rotisserie
Skewer the marinated lamb onto a horizontal rotisserie.
Cook Meat
Cook the lamb on the rotisserie over an open flame for about 2 hours, slicing off thin pieces as the outer layer cooks.
Cag Kebab is a traditional Turkish dish originating from the Erzurum region, known for its unique vertical grilling method.
This delicious kebab is made from marinated lamb, which is seasoned with a blend of spices and herbs, then skewered and cooked on a horizontal rotisserie over an open flame.
The history of Cag Kebab dates back to the Ottoman Empire, where it was enjoyed by sultans and commoners alike for its rich flavors and tender meat.
To make Cag Kebab, start by marinating the lamb in a mixture of yogurt, garlic, and spices such as cumin, coriander, and paprika. Once marinated, the meat is skewered and slowly cooked on the rotisserie, allowing the flavors to meld and the meat to become tender and juicy.
For a personalized touch, you can experiment with different marinades and spices or add vegetables like bell peppers and onions to the skewer for added flavor.
In Turkey, Cag Kebab is typically served with flatbread, fresh vegetables, and a side of yogurt sauce. It is also common to enjoy it with a side of rice or bulgur pilaf.
While Cag Kebab is a delicious and satisfying dish, it is important to be mindful of its calorie content and the amount of fat used in the preparation. Opting for lean cuts of lamb and using a moderate amount of oil can help make a healthier version of this classic dish.