Cağ Kebabı
Ancestor of Donnel! Horizontal rotation with firewood smoke · Huge lump of meat
Description
A dish where a massive cylinder of lamb is skewered horizontally, roasted over a wood fire, and carved off to eat.
Restaurants serving Cağ Kebabı
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lamb
- Onion
- Salt
- Black pepper
Instructions
- Slice lean lamb and fat, and marinate for days in salt and black pepper. Pack the meat tightly onto a thick horizontal skewer, alternating lean and fat. Roast slowly, rotating horizontally next to a wood fire (wood is crucial). Pierce the crispy surface sideways with a special small metal skewer called a 'Cağ', carve it off with a long knife, and serve on bread.
Learn more Spice, substitutes, tips
Key spices
Wood smoke aroma
Substitutes at Japanese supermarkets
Irreplaceable (Requires special grill)
Pairing
Hot Çay
Trivia
[Hardcore] Roasted with 'wood' instead of charcoal, the intense smoky aroma stimulates the brain. The final destination for meat lovers, rarely seen in Japan.
Eating tips & etiquette
[Unique Eating] Pull the meat off the small skewer with lavaş, eating all-you-can-eat style until you say stop as skewers keep coming!
Allergen
Wheat