Crispy Lamb Spit Kebab — Cag Kebab
Erzurum regional horizontal-spit lamb kebab marinated in onion juice and butter, broiled on skewers until crisp on edges, served on lavash with sumac onion, parsley, and pickled chillies.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate yellow onion, squeeze juice through a sieve into a bowl. Toss lamb with onion juice, cumin, oregano, salt, pepper, and melted butter; marinate off heat 15 minutes. Slice red onion thinly, halve lemons, chop parsley, halve tomatoes.
Build 1
Remove from heat, thread lamb tightly onto 4 long metal skewers (2 per person), pressing pieces firmly together so the surface is flat and dense for even browning. Rest 3 minutes.
Grill
Preheat broiler to high. Lay skewers on a tray under the broiler 12–14 minutes, turning every 3 minutes, until lamb edges crisp deeply and the surface bronzes with a dark crust.
Build 2
Remove from heat. Toss red onion with a pinch of salt and rub with hands until softened, then add sumac and half the parsley until evenly coated. Char tomatoes briefly under the broiler until skin blisters.
Plate
Lay lavash on warm plates, slide lamb off skewers across the bread, scatter sumac onion and remaining parsley, lay charred tomato and pickled chillies alongside, finish with a squeeze of lemon.
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