Erzurum’s famous cag kebab is prepared by stacking marinated lamb on a large, horizontally rotating spit, cooking it in layers, then shaving off thin slices for serving on small skewers. This kebab requires a long marinade and a distinctive cooking technique, making it a special-occasion dish that takes skill to prepare.
Rub the thinly sliced lamb with grated onion, yogurt, black pepper, thyme, and salt. Cover and marinate in the refrigerator for 2 hours.
Stack the marinated meat slices tightly on a large spit, in layers with no gaps between them.
Hold the spit upright close to the fire and turn it until the outer layer is browned. Shave the browned layer into thin slices and transfer them to small skewers.
Serve the sliced kebab immediately with hot lavash and onion rings.
Important: Marinate the meat for at least 2 hours before cooking; otherwise, it may become tough and its flavor may not fully develop. Note: Cut slices of even thickness from each layer so that some pieces do not overcook. No allergens are listed.
Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı.
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