Traditional Lamb Cag Kebab Recipe

Описание: This kebab made with lamb meat and cooked on wood fire belongs to Erzurum city
also known as oltu kebab, original name Cağ kebab
lamb leg and arm meat are used to make traditional Cag kebab
half a leg and 2 scapula bones, 4 kilograms of meat will be used
Prepare lamb leg boneless
scapula
The meats to be used for making kebabs are selected from the animals fed on the plateau.
In other words, animals fed natural herbs should be used, not artificial fertilizers.
I can say that the meat you see comes from another city.
remove and prepare hard tissues outside the meat
visible hard textured parts are removed, then you need to cut the meat in hand size
To do this easily you need to use a long thin and sharp knife
the meats don't have to be like very thin paper, it can even be finger-thick
When you see hard textured parts again, cut out with a knife.
After the meats are prepared, some ingredients are added and left for 3 days.
In the original recipe, sliced ​​onion rock salt and pepper are used
ingredients I use 4 onions
black pepper
rock salt
In addition, for the softening of the meat, I will use milk and hot pepper juice.
add rock salt
the reason we spread the meat in this way is to adjust the salt content correctly
add black pepper
rub a little with your hand and turn the other side of the meat
Add rock salt and pepper to the other side of the meat

chop the onions with a knife, you should slice without using a machine
add milk, there is no milk in the original recipe but I want the meat to soften well
Finally hot pepper juice, I can say that this pepper juice is really hot
mix all ingredients in two turns
Place meat slices regularly in a large lidded container
Meats must wait 3 days in the original recipe
If you think that it is a long time to wait for 3 days, cook it after 1 day, it is your choice
we mixed the meat twice and waited for 3 days
now meats will be placed on a specially prepared metal skewer
Combine 4 thin steel skewers and make 1 big skewer
so I have to say that this kebab will be made using homemade prepared devices
these bent metal steels will keep both the long skewers and the meat in place
place the meat regularly, prepare 1 part fatty meat 2 parts lean meat
you can check how the meat softens, it will be easily pierced when you press it with your finger
check around before the stacking process is finished, trim off irregular portions
After you put the pieces you cut, you can put the last piece of meat.
The cooking stage can be started after tightening the top with bent steel
you can wait half an hour before the flesh leaves the bloody juice before preparing the fever

You can use onions for additional use while serving the kebab.
potato
eggplant and tomato
it will be compatible if you make thin soft lavash breads
By combining stone blocks, you can make a kebab stove this way.
For burning fire, egg papers, pine cones, oak wood and wood are used.
If you do the sorting like this, it is okay to light a fire, the fire will be constantly lit at the back
you can scrape a light cavity not to have trouble turning the kebab on the stone
I think the shape of the stove was understood and the distance of the kebab with the fire is like this
we will wait for the kebab to be fried on high heat, but also cook the vegetables on this fire
Evaluate this as there is a lot of fire, cook potatoes, onions and eggplants on wood fire
It will be better if you wrap the potatoes in foil and cook
At first, it may take 1.5 - 2 hours for the kebab to turn completely brown.
lamb meat is completely browned, now let's cut and go to the service stage
a thin metal skewer is stuck on the fried surface of the kebab
from the bottom of the meat is cut into finger thickness, a thin sharp knife is used
cut it this way and cook the back side, I think it's successful
I might have some inexperience because it's something I tried for the first time
you can think of it like a Doner kebab standing flat,
but this is done with lamb meat, also cut thicker and cooked with wood fire
what is done commercially may be finer
it is a kebab that i try for the first time and i cut it big because i make it at home
A separate barbecue is prepared on the side for cooking shish kebabs.
add a little bit of wood embers

As I always say, traditional dishes, kebabs are always guaranteed flavor #TurkishCagKebab #LambDonerRecipe #traditionalOltuKebab

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