Leg of lamb cut into small pieces is blended with plenty of spices, threaded onto thin skewers, and cooked quickly over high heat in the style of ocakbaşı masters. Thanks to its bite-sized pieces, it cooks quickly, staying charred outside and tender inside.
Cut the lamb leg meat into small, evenly sized bite-sized cubes.
Mix the meat cubes with salt, black pepper, cumin and red pepper flakes, then let them rest for 15 minutes.
Thread the meat pieces tightly onto thin skewers, alternating with slices of tail fat.
Cook the skewers quickly over high heat, turning frequently, until charred outside while staying tender inside.
Important: Cut the meat pieces small and even in size — large pieces may cook through inside without the outside burning. Caution: Turn the skewers often; thinly cut meat burns much faster than thicker pieces.
Adding thinly sliced tail fat between the meat gives a juiciness and aroma close to the traditional ocakbaşı flavor.
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