Dish

Cağ kebabı

Turkish lamb kebab

Cağ kebabı is made by first marinating the lamb in a mixture of yogurt, paprika, and cumin. The lamb is then skewered and cooked over an open flame until it is tender and juicy. The dish is typically served with a side of bread or rice.

Asian cuisine› Arab cuisine› Turkish cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Cağ kebabı is believed to have originated in the eastern region of Turkey, where it was first served by nomadic tribes. The dish is named after the wooden skewers, or cağ, that are used to cook the lamb.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains lamb.

Variations

There are many variations of Cağ kebabı, with some recipes calling for the addition of garlic or onion to the marinade. Some recipes also call for the use of beef or chicken instead of lamb.

Presentation and garnishing

Cağ kebabı is typically served on a large platter, with the skewered lamb arranged in a circular pattern. The dish is often garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To make this dish even more flavorful, try adding a pinch of sumac to the marinade.

Side-dishes

Cağ kebabı is typically served with a side of bread or rice. It can also be enjoyed with a side of salad or grilled vegetables.

Drink pairings

This dish pairs well with a variety of Turkish wines, including Öküzgözü and Boğazkere. It can also be enjoyed with a glass of Raki, a traditional Turkish liquor.