Ingredients with Measurements:
- 2 lbs lamb meat, cut into small cubes
- 1 large onion, chopped
- 2 tbsp red pepper flakes
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 cup olive oil
- 1/2 cup plain yogurt
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Wooden skewers
- Charcoal grill
Step-by-step instructions:
1. In a large bowl, mix together the lamb meat, chopped onion, red pepper flakes, salt, black pepper, cumin, paprika, oregano, and olive oil. Let it marinate for at least 2 hours or overnight in the refrigerator.
2. Soak the wooden skewers in water for 30 minutes before using.
3. Thread the marinated lamb meat onto the skewers, leaving some space in between each piece.
4. Preheat the charcoal grill to medium-high heat.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. In a small bowl, mix together the plain yogurt, minced garlic, chopped parsley, and chopped mint.
7. Serve the Cağ Kebabı hot off the grill with the yogurt sauce, lemon wedges, and any desired garnishes.
Time:
Preparation time: 2 hours (marinating time)
Cooking time: 10-12 minutes
Temperature:
Medium-high heat on the charcoal grill
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 28g
Protein: 32g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 830mg
Substitutions for ingredients:
- Beef or chicken can be substituted for lamb meat.
- Greek yogurt can be substituted for plain yogurt.
- Dried herbs can be substituted for fresh herbs.
Variations:
- Add chopped tomatoes and cucumbers to the yogurt sauce for a refreshing twist.
- Serve the Cağ Kebabı with pita bread or rice.
- Add vegetables such as bell peppers or zucchini to the skewers for a more balanced meal.
Tips and tricks:
- Make sure to marinate the meat for at least 2 hours or overnight for maximum flavor.
- Soak the wooden skewers in water before using to prevent them from burning on the grill.
- Don't overcrowd the skewers with meat to ensure even cooking.
Storage instructions:
Leftover Cağ Kebabı can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the skewers on a baking sheet and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Cağ Kebabı on a platter with the yogurt sauce and lemon wedges on the side. Garnish with fresh herbs and sliced onions.
Garnishes:
Fresh herbs, sliced onions, chopped tomatoes, and cucumbers.
Pairings:
- Serve with a side of Turkish rice pilaf or bulgur salad.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Turkish rice pilaf, bulgur salad, grilled vegetables, or a simple green salad.
Troubleshooting advice:
- If the meat is sticking to the grill, brush the skewers with oil before grilling.
- If the meat is not cooking evenly, rotate the skewers frequently.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and any utensils used in the preparation of raw meat to prevent cross-contamination.
Food history:
Cağ Kebabı is a traditional Turkish dish that originated in the eastern province of Erzurum. It is named after the wooden skewers used to cook the meat, which are called "cağ." The dish is typically made with lamb meat and is known for its spicy and flavorful marinade.
Flavor profiles:
Spicy, savory, and slightly charred from the grill.
Serving suggestions:
Serve the Cağ Kebabı with a side of Turkish rice pilaf and a simple green salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish