Ingredients with Measurements:
- 1 kg beef (preferably sirloin or tenderloin)
- 2 onions, grated
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/2 cup water
- 1 lemon, juiced
- 4-6 wooden skewers
Special equipment needed:
- Cağ (a special grill used for making Cağ Kebabı)
- Meat grinder (optional)
Step-by-step instructions:
1. Cut the beef into small pieces and grind them in a meat grinder (optional).
2. In a large bowl, mix the grated onions, salt, black pepper, paprika, cumin, and red pepper flakes.
3. Add the ground beef to the bowl and mix well with the onion and spice mixture.
4. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours (or overnight).
5. Soak the wooden skewers in water for at least 30 minutes to prevent them from burning.
6. Preheat the Cağ grill over medium-high heat.
7. Take a handful of the marinated beef mixture and shape it around the skewer in a long, thin sausage shape.
8. Place the skewers on the Cağ grill and cook for about 10-15 minutes, turning occasionally, until the meat is cooked through and slightly charred.
9. In a small bowl, mix the olive oil, water, and lemon juice to make the sauce.
10. Serve the Beef Cağ Kebabı hot with the sauce on the side.
Time:
Preparation time: 20 minutes
Marinating time: 2 hours (or overnight)
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for the Cağ grill
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 28g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 1000mg
Substitutions for ingredients:
- You can use lamb or chicken instead of beef.
- You can use a regular grill if you don't have a Cağ grill.
Variations:
- You can add chopped parsley or cilantro to the meat mixture for extra flavor.
- You can serve the Beef Cağ Kebabı with pita bread or rice.
Tips and tricks:
- Make sure to marinate the meat for at least 2 hours (or overnight) to allow the flavors to develop.
- Don't overcook the meat, or it will become dry and tough.
- Use a Cağ grill if possible, as it will give the meat a unique flavor and texture.
Storage instructions:
Leftover Beef Cağ Kebabı can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the Beef Cağ Kebabı in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Beef Cağ Kebabı on a platter with the sauce on the side, garnished with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs (parsley, cilantro), sliced onions, and tomatoes.
Pairings:
Serve the Beef Cağ Kebabı with a side salad, roasted vegetables, or rice pilaf.
Suggested side dishes:
Tabbouleh salad, hummus, baba ghanoush, or grilled vegetables.
Troubleshooting advice:
- If the meat mixture is too dry, add a little more olive oil or water.
- If the meat is sticking to the grill, brush it with a little oil before cooking.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Cağ Kebabı is a traditional Turkish dish that originated in the eastern Anatolian region.
Flavor profiles:
Savory, spicy, and tangy.
Serving suggestions:
Serve the Beef Cağ Kebabı with a side of yogurt or tzatziki sauce.
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Region: Turkish