A regional specialty of Erzurum, this dish is made with diced lamb cooked on skewers. Its name comes from the arrangement of meat on the skewers, which recalls the game of javelin; it is known for its simple yet rich meaty flavor.
Combine the diced lamb with the onion, thyme, salt, and black pepper. Marinate in the refrigerator for at least 2 hours.
Thread the meat onto skewers, alternating the pieces with chunks of tail fat.
Turn the skewers over medium-high heat and cook for 15–18 minutes, until browned on all sides.
Serve hot with lavash or rice.
Refrigerate marinated raw meat for 1 day or freeze it for 2 months. Refrigerate cooked kebab for 2 days.
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