Ingredients with Measurements:
- 2 lbs lamb leg meat, cut into thin slices
- 1 cup plain yogurt
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp salt
- 1 tsp black pepper
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
Special Equipment Needed:
- Large mixing bowl
- Skewers
- Grill or broiler
Step-by-Step Instructions:
1. In a large mixing bowl, combine the yogurt, olive oil, lemon juice, paprika, cumin, salt, and black pepper.
2. Add the lamb slices to the bowl and mix well to coat the meat with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
4. Preheat the grill or broiler to high heat.
5. Thread the marinated lamb slices onto skewers, alternating with the chopped onion, red and green bell peppers, and tomato.
6. Grill or broil the skewers for 8-10 minutes, turning occasionally, until the meat is cooked through and slightly charred on the outside.
7. Remove the skewers from the heat and let rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or broil on high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 380
Fat: 24g
Protein: 32g
Carbohydrates: 7g
Fiber: 1g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken or beef can be used instead of lamb.
- Greek yogurt can be used instead of plain yogurt.
- Lime juice can be used instead of lemon juice.
- Red or yellow onion can be used instead of white onion.
- Jalapeno peppers can be used instead of bell peppers.
Variations:
- Add garlic to the marinade for extra flavor.
- Use different vegetables such as mushrooms or zucchini on the skewers.
- Serve with a side of rice or pita bread.
Tips and Tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers, leave some space between the meat and vegetables for even cooking.
- Let the meat rest for a few minutes before serving to allow the juices to redistribute.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the skewers on a platter with a side of rice or pita bread.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of tabbouleh salad or hummus.
Suggested Side Dishes:
Rice, pita bread, tabbouleh salad, hummus.
Troubleshooting Advice:
- If the meat is tough, it may not have marinated long enough. Try marinating for a longer period of time.
- If the vegetables are burning before the meat is cooked, try cutting them into smaller pieces or using a lower heat.
Food Safety Advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Keep raw meat separate from other foods to avoid 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 or beef and is marinated in yogurt and spices before being grilled over an open flame.
Flavor Profiles:
This dish has a tangy and slightly spicy flavor from the yogurt marinade and spices. The charred edges of the meat and vegetables add a smoky flavor.
Serving Suggestions:
Serve this dish with a side of rice or pita bread and a fresh 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