Ingredients with Measurements:
- 2 lbs. lamb meat, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. tomato paste
- 1 tbsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. oregano
- 1/2 cup olive oil
- 1/2 cup water
- 4-6 wooden skewers
Special Equipment Needed:
- A cağ grill (a special type of grill used for making cağ kebabı)
Step-by-Step Instructions:
1. In a large bowl, mix together the lamb meat, onion, garlic, tomato paste, red pepper flakes, salt, black pepper, cumin, paprika, oregano, and olive oil. Let marinate for at least 2 hours or overnight in the fridge.
2. Soak the wooden skewers in water for at least 30 minutes to prevent burning.
3. Thread the marinated lamb meat onto the skewers.
4. Heat up the cağ grill and place the skewers on the grill.
5. Cook the lamb kebabs for about 10-15 minutes, turning occasionally, until they are cooked through and slightly charred.
6. While cooking, brush the kebabs with water to keep them moist.
7. Serve hot with rice pilaf and grilled vegetables.
Time:
Preparation time: 2 hours (marinating time)
Cooking time: 10-15 minutes
Temperature:
Cook the lamb kebabs on a cağ grill over high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 5g
Protein: 40g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Vegetable oil can be used instead of olive oil.
- Aleppo pepper can be used instead of red pepper flakes.
Variations:
- Add diced bell peppers and tomatoes to the marinade for extra flavor.
- Serve the kebabs with a side of yogurt sauce.
Tips and Tricks:
- Make sure to marinate the lamb meat for at least 2 hours or overnight for maximum flavor.
- Soak the wooden skewers in water to prevent burning.
- Brush the kebabs with water while cooking to keep them moist.
Storage Instructions:
Leftover lamb kebabs can be stored in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the lamb kebabs in the oven or on a grill until heated through.
Presentation Ideas:
Serve the lamb kebabs on a large platter with rice pilaf and grilled vegetables.
Garnishes:
Garnish the lamb kebabs with fresh parsley or cilantro.
Pairings:
Serve the lamb kebabs with a side of rice pilaf and grilled vegetables.
Suggested Side Dishes:
- Grilled vegetables
- Tabouli salad
- Hummus and pita bread
Troubleshooting Advice:
- If the lamb kebabs are sticking to the grill, brush them with oil before cooking.
- If the lamb kebabs are drying out, brush them with water while cooking.
Food Safety Advice:
- Make sure to cook the lamb kebabs to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw meat.
Food History:
Cağ kebabı is a traditional Turkish dish that originated in the city of Erzurum in Eastern Turkey.
Flavor Profiles:
This lamb cağ kebabı has a spicy and savory flavor with a hint of smokiness from the grill.
Serving Suggestions:
Serve the lamb kebabs with a side of rice pilaf and grilled vegetables for a complete meal.
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Region: Turkish