Authentic Cağ kebabı Recipe Erzurum, Turkiye

Cağ kebabı, a pride of the Erzurum province and the constant battle between the Oltu and Tortum districts regarding its origin, unlike its more famous cousin, döner kebab, is traditionally prepared with marinated lamb (hogget, to be more precise) that is skewered on a long horizontal spit and slowly roasted over a wood fire. The meat is cleaned from nerves, veins, membranes, and excess fat and cut into 2 cm (¾") thick steaks, which are then marinated in a mixture of salt, pepper, and onion for 24 hours. The meats are threaded onto a large skewer and cooked over a wood fire. Pieces of meat are cut off with the help of a skewer pierced through the meat — the metal one is called cag (hence the name!), while the wooden one is called bico. The uncooked side of the meat is finished on the grill, and the skewers are served with either lavash bread or Turkish tandoor bread tandır ekmeği, grilled tomatoes and peppers, and onions.... Read more