Cag kebab
The people of Erzurum are serious about their meat. They're willing to wait over 12 hours for a sliver of hot and delicious lamb cag kebab. Cag Kebab is yet another delectable Turkish kebab variety. It comes from the Turkish city of Erzurum, which is in the heart of Turkey's Eastern Anatolia region. Cag Kebab may appear similar to Döner Kebab at first glance, but it differs in terms of preparation and flavor.
Cag Kebab is a dish made with boneless lamb ribs and boneless leg of lamb meat. Döner Kebab, on the other hand, is made with a combination of boneless veal, lamb, and tail fat. Cag Kebab is cooked on a horizontal rotisserie over a wood fire, whereas Döner Kebab is cooked on a specially designed electric vertical rotisserie.
The meat is first marinated for half a day with a mixture of onions, salt, and black pepper. The meat is then threaded onto a long skewer and cooked over a wood fire horizontally. Cag kebab is also served wrapped in flat lavas bread with slices of tomato, white onion, and long thin green peppers called sivri, which are delicious on their own.
Ingredients
- 600 grams boneless and lean lamb
- 1 small nectarine
- 1 tablespoon of salt
- 2 tablespoons of black pepper
- 12 wooden skewers
Instructions
- Start the preparations a day before to make cag kebab at home.
- Beat the meat in a butcher straight and salt it.
- Grate the onion and mix it with black pepper.
- Put the meat in a mixture of black pepper onion and cover it with stretch film and put it in the fridge to rest.
- Slice the meat that is rested overnight as it rotates and cut it into skewers.
- Place the skewers on the tray.
- Set the oven to 250 degrees and heat it.
- Place the tray near the top grill of the oven.
- After cooking the meat for half an hour, remove the tray from the oven and turn the skewers upside down.
- Put it back in the oven and cook for another half an hour.
- Your homemade cag kebab is ready. You can serve it with grilled tomatoes and peppers.
