If you’re craving a dish that captures the smoky, tender essence of succulent lamb in a way that’s both traditional and mouthwatering, Cağ Kebabı – Horizontal Roasted Lamb Kebab is your new best friend. This Turkish specialty involves layering thin slices of marinated lamb onto a large horizontal skewer, then slow-roasting it over charcoal until every bite melts in your mouth. The combination of yogurt and onion juice in the marinade ensures the meat stays juicy and flavorful, giving you a kebab experience that is uniquely aromatic and irresistibly tender. Trust me, once you try Cağ Kebabı – Horizontal Roasted Lamb Kebab, it will become a staple for your special meals and gatherings.
Ingredients You’ll Need
Gathering the right ingredients is half the journey to a perfect Cağ Kebabı experience. Each item is simple but essential, contributing a unique element to the dish’s depth of flavor, texture, and aroma.
- Lamb leg: Choose fresh, high-quality leg for tender, juicy meat with plenty of flavor.
- Onion juice: Adds moisture and a subtle sweetness while helping tenderize the lamb.
- Yogurt: A creamy base for the marinade that keeps the meat soft and infused with mild tanginess.
- Black pepper: Provides a warming, gentle heat that balances the richness of the lamb.
- Salt: Enhances all the natural flavors and ensures every layer of meat is perfectly seasoned.
How to Make Cağ Kebabı – Horizontal Roasted Lamb Kebab
Step 1: Prepare the Lamb
Start by slicing the lamb leg thinly against the grain. This technique breaks up the muscle fibers, ensuring the meat stays tender after roasting and makes it easier to carve into bite-sized pieces once cooked.
Step 2: Marinate Overnight
Mix the onion juice, yogurt, salt, and black pepper, then coat the sliced lamb thoroughly. Letting the meat marinate overnight does wonders—the acid in the onion juice and yogurt tenderizes the lamb while allowing flavors to meld into every slice.
Step 3: Stack on the Horizontal Skewer
Layer the marinated slices tightly and evenly onto a large, horizontal skewer. This stacking is key to traditional Cağ Kebabı – Horizontal Roasted Lamb Kebab, creating a dense mass that cooks consistently as it slowly roasts.
Step 4: Slow Roast Over Charcoal
Place the skewer above charcoal embers, and rotate it gently but continuously. The slow, even heat roasts the meat beautifully, sealing in juices and allowing a delicate smoky aroma to infuse every layer.
Step 5: Slice and Serve
As the outer layer cooks, slice it off directly from the rotating skewer. This keeps the kebab fresh and perfectly cooked every time. Serve immediately for the best taste and texture.
How to Serve Cağ Kebabı – Horizontal Roasted Lamb Kebab
Garnishes
Simple garnishes truly elevate Cağ Kebabı – Horizontal Roasted Lamb Kebab. Fresh parsley or thinly sliced onions dressed with sumac bring a zesty, fresh contrast, while a drizzle of lemon juice adds brightness that cuts through the richness gracefully.
Side Dishes
This dish pairs magnificently with warm flatbread to wrap up the succulent meat, along with grilled vegetables or a crisp shepherd’s salad to balance the smoky flavors. Pickles or tangy yogurt sauces also make excellent companions.
Creative Ways to Present
For a fun twist, serve the sliced lamb on mini flatbreads as sliders or create a mezze platter with Cağ Kebabı – Horizontal Roasted Lamb Kebab at the center surrounded by fresh herbs, vegetables, and dips. This invites guests to customize their bites and makes any gathering feel special.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cağ Kebabı – Horizontal Roasted Lamb Kebab, store it in an airtight container in the fridge for up to three days. Keeping it cool preserves the tenderness and flavor without drying out the meat.
Freezing
The cooked slices freeze well for up to two months. Make sure to separate portions with parchment paper before freezing in a sealed container or freezer bag, so you can thaw only what you need without compromising texture.
Reheating
Reheat leftovers gently in a low oven or on a stovetop pan with a splash of water or broth to keep the lamb moist. Avoid microwaving for best results, as it can dry out the delicate meat quickly.
FAQs
What cut of lamb is best for Cağ Kebabı?
The lamb leg is ideal because it offers a good balance of meat and fat, resulting in succulent, flavorful kebabs that stay tender during slow roasting.
Can I use something other than onion juice for the marinade?
Onion juice is traditional because it tenderizes and adds subtle sweetness, but you can substitute with grated onion or even a mild vinegar if needed, although the flavor profile will slightly change.
Is charcoal essential for roasting Cağ Kebabı?
Charcoal grilling infuses the authentic smoky aroma that defines Cağ Kebabı – Horizontal Roasted Lamb Kebab, but a grill or oven with indirect heat can work in a pinch; just try to mimic slow, even cooking.
How thin should the lamb slices be?
Slice the lamb about 3 to 5 millimeters thick. Thin enough to cook evenly and absorb marinade, but thick enough to hold together when stacked on the skewer.
Why is the lamb stacked horizontally rather than vertically?
The horizontal stacking is a hallmark of Cağ Kebabı, enabling slow, even roasting and making it possible to slice the meat as it cooks, ensuring each serving is perfectly tender and fresh.
Final Thoughts
Making Cağ Kebabı – Horizontal Roasted Lamb Kebab at home is such a rewarding experience that brings a taste of Turkish culinary tradition right to your table. Its delightful combination of simplicity and depth shines through every juicy slice, and sharing it with friends or family makes it all the more special. So go ahead, try this recipe, and let the slow-roasted magic of Cağ Kebabı win over your heart and palate.
PrintCağ Kebabı – Horizontal Roasted Lamb Kebab
CAG KEBABI is a traditional Turkish horizontal roasted lamb kebab known for its tender, juicy slices of marinated lamb slow-cooked over charcoal. This dish features thinly sliced lamb leg marinated in a flavorful mixture of onion juice, yogurt, salt, and black pepper, then tightly stacked on a horizontal skewer. Slowly roasted while rotating over charcoal heat, the kebab develops a smoky aroma and rich flavor with each outer layer sliced off and served fresh. Typically enjoyed with flatbread, this kebab is a perfect blend of tradition and taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Ingredients
Ingredients for Cag Kebabi
- 2 lbs lamb leg, thinly sliced against the grain
- 1/2 cup plain yogurt
- 1/4 cup onion juice (freshly extracted)
- 1 teaspoon black pepper
- 1 teaspoon salt
- Flatbread, for serving
Instructions
- Prepare the Lamb: Thinly slice the lamb leg against the grain to ensure tenderness during cooking. This helps the meat absorb the marinade and cook evenly.
- Marinate the Meat: In a bowl, combine the sliced lamb with onion juice, yogurt, salt, and black pepper. Mix well to coat each piece thoroughly. Cover and refrigerate overnight to allow the flavors to deeply penetrate the meat.
- Skewer the Meat: After marinating, tightly stack the lamb slices onto a horizontal skewer, compressing the layers firmly to hold together when cooking.
- Slow Roast over Charcoal: Place the skewered meat on a horizontal rotisserie over charcoal heat. Slowly rotate the kebab to ensure even cooking and a smoky flavor. The slow roasting preserves tenderness and enhances aroma.
- Slice and Serve: As the outer layers cook and brown, slice them off immediately to serve. Continue roasting the remaining meat, repeating the slicing process. Serve the freshly sliced lamb kebab immediately with warm flatbread.
Notes
- Ensure the lamb leg is sliced very thin to maximize tenderness and marinating absorption.
- Marinating overnight enhances the flavor and tenderizes the lamb.
- Maintain a low, steady charcoal heat for slow roasting to preserve juiciness and aroma.
- Slice off cooked layers thinly and serve immediately for best texture and flavor.
- This recipe replicates the traditional method of horizontal rotisserie roasting, important for authentic taste.