Erzurum's famous cağ kebab is made by layering marinated lamb on a large horizontal rotating skewer, cooking it in layers, then transferring thin slices onto small skewers. Requiring a long marination time and a special cooking technique, this kebab is a special-occasion recipe that demands skill.
Rub the thinly sliced lamb thoroughly with grated onion, yogurt, black pepper, thyme and salt, then cover and marinate in the fridge for 2 hours.
Stack the marinated meat slices tightly, layer by layer, onto a large skewer, leaving no gaps between them.
Hold the skewer upright close to the fire and turn it until the outer layer is browned, then thinly slice off the browned layer and transfer it onto small skewers.
Serve the sliced kebab immediately with hot flatbread and sliced onion rings.
Important: Don't cook the meat without marinating it for at least 2 hours, or it will toughen and the flavor won't fully develop. Caution: Make sure to cut the slices to an even thickness in each layer, or some pieces will overcook. No allergens specified.
If you're preparing the kebab at home without a horizontal skewer, you can use the oven's grill function to brown the thin slices quickly.
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