Ingredients with Measurements:
- 2 lbs lamb meat, cut into thin slices
- 1 onion, grated
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp sumac
- 1/2 cup olive oil
- 1/2 cup pomegranate molasses
- 1/4 cup water
- 1/4 cup chopped parsley
- Pomegranate seeds for garnish
Special equipment needed:
- A skewer or spit for grilling
Step-by-step instructions:
1. In a large bowl, mix together the lamb meat, grated onion, salt, black pepper, red pepper flakes, cumin, paprika, sumac, and olive oil. Mix well and let marinate for at least 2 hours or overnight in the fridge.
2. Preheat your grill or oven to high heat.
3. Thread the lamb meat onto a skewer or spit, making sure to pack it tightly together.
4. Grill or roast the lamb meat for about 10-15 minutes, turning occasionally, until it is cooked through and slightly charred.
5. In a small saucepan, mix together the pomegranate molasses, water, and chopped parsley. Heat over low heat until warmed through.
6. Serve the Cağ Kebabı hot with the pomegranate sauce drizzled over the top and garnished with pomegranate seeds.
Time:
Preparation time: 2 hours (marinating time)
Cooking time: 10-15 minutes
5. Temperature:
Grill or oven on high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef or chicken can be substituted for lamb meat
- Lemon juice can be substituted for pomegranate molasses
- Cilantro can be substituted for parsley
Variations:
- Add chopped garlic to the marinade for extra flavor
- Serve with a side of rice pilaf or grilled vegetables
- Use the same marinade for grilled vegetables or tofu for a vegetarian option
Tips and tricks:
- Make sure to pack the meat tightly onto the skewer or spit to prevent it from falling apart while grilling
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill
- If using an oven, place the skewer on a baking sheet and broil on high for 10-15 minutes, turning occasionally
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the oven or on the grill until heated through.
Presentation ideas:
Serve the Cağ Kebabı on a large platter with the pomegranate sauce drizzled over the top and garnished with pomegranate seeds and chopped parsley.
Garnishes:
Pomegranate seeds and chopped parsley
Pairings:
- Turkish rice pilaf
- Grilled vegetables
- Turkish mezze platter
Suggested side dishes:
- Turkish rice pilaf
- Grilled vegetables
- Turkish mezze platter
Troubleshooting advice:
- If the meat is falling apart while grilling, try packing it more tightly onto the skewer or spit
- If the meat is not cooking through, lower the heat and cook for a longer period of time
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat
- Use a separate cutting board and utensils for raw meat to prevent cross-contamination
Food history:
Cağ Kebabı is a traditional Turkish dish that originated in the eastern region of Turkey. It is named after the skewer or spit (cağ) that is used to cook the meat.
Flavor profiles:
The Cağ Kebabı is savory and slightly spicy, with a tangy and sweet pomegranate sauce.
Serving suggestions:
Serve the Cağ Kebabı with a side of Turkish rice pilaf and grilled vegetables for a complete meal.
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Region: Turkish