Turkish · Dinner
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.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
32gFat
58gCarbs
8gSugar
8gFiber
1240mgSodium
105mgChol
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Instructions
1
Prep
Grate yellow onion, squeeze juice through a sieve into a bowl. Divide lamb into 2 portions. Toss each portion with half the onion juice, cumin, oregano, salt, pepper, and melted butter; marinate off heat 15 minutes. Slice red onion thinly, halve lemons, chop parsley, halve tomatoes.
2
Build 1
Remove from heat, thread each lamb portion tightly onto 2 long metal skewers (4 skewers total), pressing pieces firmly together so the surface is flat and dense for even browning. Rest 3 minutes.
3
Grill
Preheat broiler to high. Lay all 4 skewers on a large tray under the broiler 12–14 minutes, turning every 3 minutes, until lamb edges crisp deeply and the surface bronzes with a dark crust.
4
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.
5
Plate
Lay 1 lavash on each warm plate, slide lamb from 2 skewers across the bread on each plate, scatter sumac onion and remaining parsley, lay charred tomato and pickled chillies alongside, finish with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 360g (12.7 oz) yellow onion
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground black pepper
- 2.5 tsp fine sea salt
- 40g (1.4 oz) unsalted butter
- 2 lavash
- 120g (4.2 oz) red onion
- 2 tsp sumac
- 20g (small handful) flat-leaf parsley
- 4 pickled green chillies
- 2 small tomatoes
- 2 lemons