Ingredients with Measurements:
- 2 lbs lamb leg meat, cut into thin slices
- 1 large onion, finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup olive oil
- 1/2 cup water
- 1/2 cup yogurt
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
Special equipment needed:
- Cağ (a special metal skewer used for cooking Cağ Kebabı)
- Charcoal grill
Step-by-step instructions:
1. In a large bowl, mix together the lamb meat, onion, salt, black pepper, red pepper flakes, cumin, paprika, and olive oil. Let it marinate for at least 1 hour.
2. Thread the marinated lamb meat onto the cağ skewer, making sure to leave some space between each slice.
3. Heat up the charcoal grill and place the cağ skewer on the grill. Cook for about 10-15 minutes, turning the skewer occasionally, until the meat is cooked through and slightly charred.
4. In a small bowl, mix together the yogurt, lemon juice, garlic, and parsley to make the sauce.
5. Serve the Cağ Kebabı hot off the grill with the yogurt sauce on the side.
Time:
Preparation time: 1 hour
Cooking time: 10-15 minutes
Temperature:
Charcoal grill temperature: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Beef can be used instead of lamb.
- Vegetable oil can be used instead of olive oil.
- Greek yogurt can be used instead of regular yogurt.
Variations:
- Add diced tomatoes and green peppers to the skewer for a more colorful presentation.
- Serve the Cağ Kebabı with a side of rice pilaf.
Tips and tricks:
- Make sure to soak the cağ skewer in water for at least 30 minutes before using it to prevent it from burning on the grill.
- Don't overcrowd the skewer with too much meat to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the meat to ensure it's fully cooked.
Storage instructions:
Leftover Cağ Kebabı can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Cağ Kebabı in the oven or microwave until heated through.
Presentation ideas:
Serve the Cağ Kebabı on a large platter with the yogurt sauce on the side. Garnish with fresh parsley and lemon wedges.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
- Serve with a side of rice pilaf and a salad.
- Pair with a glass of red wine.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the meat is not cooking evenly, adjust the heat on the grill or move the skewer to a different spot on the grill.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it's fully cooked and 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 province of Erzurum. It's named after the metal skewer (cağ) that's used to cook the meat over an open flame.
Flavor profiles:
The Cağ Kebabı is a flavorful and spicy dish with a slightly charred and smoky taste. The yogurt sauce adds a creamy and tangy element to the dish.
Serving suggestions:
Serve the Cağ Kebabı hot off the grill with a side of rice pilaf and a salad. Pair with a glass of red wine for a complete meal.
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Region: Turkish