An Erzurum lamb kebab, marinated with onion and yogurt, grilled very hot, then served in thin, juicy slices with lavash, sumac onion, and grilled vegetables. The home version respects the spirit of traditional cağ kebabı by replacing the large horizontal spit with metal skewers and a very hot grill.
Ingredients
- 900 g boneless leg of lamb
- 1 piece yellow onion
- 120 g plain whole-milk yogurt
- 2 tsp fine salt
- 1 tsp ground black pepper
- 1 tbsp sunflower oil
- 4 pieces plain lavash or dürüm bread
- 2 pieces round tomato
- 4 pieces long mild green pepper
- 1 piece red onion
- 1 tsp ground sumac
- 0.5 bunches flat-leaf parsley
Method
- Trim the lamb by removing thick membranes and excess hard fat, then cut the meat into long, thin strips that can be stacked on skewers; keep a little tender fat for flavor.
- Grate the onion, lightly squeeze out its pulp, then mix with the yogurt, salt, pepper, and a drizzle of oil until you have a fragrant, slightly creamy marinade.
- Coat the lamb with the marinade, cover, and let rest in the refrigerator for several hours, ideally overnight; the meat should smell of sweet onion and become supple to the touch.
- Take the lamb out before cooking so it loses its chill, then tightly thread the strips onto metal skewers, packing them like a small, compact spit.
- Heat a grill, plancha, or broiler very strongly; the surface must be hot enough to make the meat sizzle immediately.
- Grill the lamb, turning regularly, until the outside is well browned, slightly crispy in spots, and the inside remains juicy and pink in the center.
- While cooking, grill the tomatoes and mild peppers until their skins blister and their flesh softens; warm the lavash just enough to make it pliable.
- Thinly slice the red onion, rub it with the sumac and chopped parsley, then let it rest until the onion loses its bite.
- Slice the grilled meat directly from the skewers into thin bites, as in traditional service, then place on the hot lavash with the grilled vegetables and sumac onion.
- Serve immediately, while the meat is still glossy, steaming, and juicy; everyone rolls the lavash around the lamb and garnishes.
Nutrition
Per serving
- Energy
- 437.2 kcal
- Protein
- 48.5 g
- Carbohydrate
- 19.4 g
- Fat
- 18.41 g
- Fibre
- 2 g
- Calcium
- 59.28 mg
- Iron
- 0.61 mg
- Magnesium
- 12.37 mg
