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Cag Kebab, a traditional Turkish dish, is a culinary gem hailing from the Erzurum region in Eastern Turkey. This spit roasted lamb kebab offers a deliciously unique experience, rich in flavours and deeply rooted in Turkish culture.
Cag Kebab is often celebrated for its simplicity and the mastery involved in its preparation, making it a must try for anyone keen on exploring authentic Turkish cuisine.
What Is Cag Kebab?
Cag Kebab is a type of kebab made from marinated lamb, which is carefully skewered onto a long, horizontal spit and slowly roasted over an open wood fire.
Unlike the more widely known vertical döner kebab, Cag Kebab is cooked horizontally, and the meat is sliced off the spit in thin, tender strips. This method of cooking allows the lamb to retain its juiciness while developing a smoky, charred flavour on the outside.
Once the lamb is roasted to perfection, the meat is typically served on smaller skewers, often accompanied by lavash (a thin flatbread), onions, and a simple salad. The process of slow roasting and slicing the meat ensures that each bite is infused with a deep, rich flavour that is both satisfying and memorable.
Ingredients and Taste
The key ingredient in Cag Kebab is high quality lamb, which is marinated in a mixture of yogurt, onion, salt, and a blend of spices such as black pepper, cumin, and oregano. The yogurt in the marinade helps tenderize the meat, while the onions and spices infuse it with a savoury aroma.
When the lamb is slowly roasted over the fire, the fat renders down, basting the meat and adding layers of flavour. The result is a dish with a smoky, slightly charred exterior and a tender, juicy interior.
The flavour is robust, with a delightful balance of savoury and earthy notes from the marinade, complemented by the natural richness of the lamb. Served with the warm, slightly crisp lavash and a sprinkle of sumac on the onions, Cag Kebab is a feast for the senses.
A Taste of History
Cag Kebab traces its origins to the Erzurum region, where it has been a beloved dish for centuries. Traditionally, this kebab was prepared during special occasions and communal gatherings, where the entire process of marinating, roasting, and serving the lamb became a social event. The dish’s name, “Cağ,” refers to the small skewers on which the sliced meat is served.
Cag Kebab is often seen as the ancestor of the modern döner kebab, with its method of spit roasting inspiring later variations. Today, it remains a regional specialty in Erzurum but has gained popularity across Turkey and beyond.
The simplicity of its ingredients, combined with the complexity of its flavours, makes Cag Kebab a standout example of traditional Turkish cooking that continues to captivate food lovers worldwide.
Turkish Cag Kebab (Spit Roasted Lamb) Recipe
Serves: 4 people
Ingredients:
- 1 kg lamb leg or shoulder, thinly sliced
- 2 large onions, grated
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp plain yogurt
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp paprika
- Salt to taste
- Fresh thyme or rosemary (optional)
- Lavash bread, for serving
- Sliced tomatoes and onions, for garnish
Directions
In a large bowl, combine grated onions, minced garlic, olive oil, yogurt, cumin, black pepper, paprika, and salt. Mix well until the ingredients are fully integrated.
Add the thinly sliced lamb to the marinade. Ensure each slice is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavours to penetrate the meat.
If you have a traditional Cag Kebab spit, prepare the fire with wood or charcoal until it forms a medium heat. Otherwise, preheat your oven to 200°C (390°F) if you're using an alternative method like an oven or grill.
Thread the marinated lamb slices tightly onto skewers or the rotisserie spit, alternating with fresh thyme or rosemary sprigs if desired for added flavour.
Place the skewers over the fire or in the oven. Cook slowly, rotating regularly until the meat is evenly browned and cooked through, about 1-1.5 hours depending on the thickness of the lamb slices.
As the lamb cooks, periodically baste it with leftover marinade to keep the meat juicy and enhance its flavour.
Once cooked, remove the skewers from the heat. Slice thin portions of the lamb directly from the skewers or spit, in the traditional Turkish style.
Serve the Cag Kebab with lavash bread, sliced tomatoes, and onions. Enjoy this flavorful and tender lamb with a side of ayran (a yogurt based drink) for an authentic experience.
