Turkish Cağ Kebab - Spit-Roasted Lamb from Erzurum
Cağ Kebabı
This tender, smoky lamb kebab is slow-roasted on a horizontal spit, creating incredibly juicy meat with a perfectly caramelized exterior. The lamb is marinated in aromatic spices and cooked over glowing coals, resulting in thin, flavorful slices served with flatbread. It's the perfect dish for special occasions when you want to impress guests with authentic Turkish flavors.
Ingredients
Instructions
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Prepare the marinade
Finely grate the onions and garlic into a large bowl. Add yogurt, olive oil, paprika, cumin, black pepper, and salt, mixing thoroughly for 2-3 minutes until well combined and smooth. The marinade should be creamy and aromatic. Do not use chunky pieces of onion as they won't distribute evenly.
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Marinate the lamb
Score the lamb leg in a crosshatch pattern about 1cm deep all over. Coat the entire leg thoroughly with marinade, massaging it into the cuts for 5 minutes. Place in refrigerator for minimum 4 hours or overnight, turning once. The meat should be completely covered and feel tender when pressed. Do not marinate longer than 24 hours as the yogurt will make the meat mushy.
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Set up rotisserie
Remove lamb from refrigerator 30 minutes before cooking. Secure the leg tightly on rotisserie spit, ensuring it's balanced. Preheat grill or oven to medium-high heat (200°C) for 10 minutes. The lamb should rotate smoothly without wobbling. Do not start cooking with cold meat as it won't cook evenly.
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Begin slow roasting
Start rotisserie on medium heat, cooking for 45 minutes while turning continuously. The exterior should develop a golden-brown crust while remaining juicy inside. Monitor closely and adjust heat as needed. Do not cook on high heat as this will char the outside before the inside is done.
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Check for doneness
Insert a meat thermometer into the thickest part - it should read 60°C for medium-rare. The exterior will be beautifully caramelized and aromatic. Continue cooking 5-10 minutes more if needed. Do not overcook past 65°C as the lamb will become dry and tough.
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Slice and serve
Using a sharp knife, slice thin pieces from the outer cooked layer onto warm plates. The meat should be pink inside with a caramelized crust. Serve immediately with warm lavash, sliced tomatoes, red onion, and sumac. Do not let the sliced meat sit as it will lose its optimal texture and temperature.
Tips
Cooking Tips
Keep a water spray bottle handy to control flare-ups when fat drips onto the coals - this prevents the meat from charring while maintaining the smoky flavor.
Alternatives
If you can't find leg of lamb, use lamb shoulder instead - it has more marbling and will stay moist during the long cooking process, though it may take 15-20 minutes longer.
Serving & Storage
Serve immediately with warm lavash bread, grilled peppers, and a simple salad of tomatoes and red onions - leftover meat can be stored for 2 days and makes excellent sandwiches when reheated gently.
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