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. 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.
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.
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.
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 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.
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