Oltu Cağ Kebabı
Oltu cağ kebabı Say it: ohl-TOO jah keh-BAH-buh
Oltu cağ kebabı is a prized lamb kebab from Oltu, a district of Erzurum in eastern Turkey. Thin slices of lamb leg are marinated with onion and black pepper, pressed onto a horizontal skewer, and roasted beside a wood fire. The outer layer is shaved off as it browns, yielding tender, smoky ribbons with crisp edges. It is traditionally eaten wrapped in lavash with sharp sumac onions. At home, a very hot grill or oven broiler approximates the char and juicy interior.
Oltu Cağ Kebabı
Oltu cağ kebabı
Pronounced ohl-TOO jah keh-BAH-buh
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the lamb
For serving
Method
Place the lamb leg in the freezer for about 20 minutes to firm it, then slice across the grain into 1/4-inch (6 mm) pieces. Put the slices in a large bowl.
Grate the onion and mix it with the salt and black pepper. Add to the lamb, massage well, cover, and refrigerate for at least 4 hours, preferably overnight.
If using the lamb tail fat, slice it paper-thin and keep chilled. Thread the marinated lamb onto wide metal skewers, folding each slice once or twice and pressing tightly; add a slice of tail fat between every 4–5 pieces of meat if using.
Prepare a charcoal grill or heat an oven broiler to 450°F (230°C). If using a rotisserie, set it horizontally. Arrange the skewers on a rack or grill grate.
Cook, turning every 5 minutes, until the exterior is deep brown and crisp at the edges but the center is still pink and juicy, 12–18 minutes.
Let the skewers rest for 5 minutes. Using a sharp knife, shave off the outer cooked layers into thin ribbons onto a warm platter.
Toss the red onion with the sumac and parsley. Warm the lavash or flatbread on the grill or in a dry pan until soft and pliable, then serve immediately, wrapping the meat in the bread with the onion mixture.
Regional variants
Some cooks add a pinch of cumin or oregano to the marinade; modern home versions may use beef or chicken, though Oltu cağ kebabı is traditionally lamb.
Cook's notes
- Use two thin parallel skewers per stack if the meat spins when you turn it.
- Keep the slices as uniform as possible so the outside chars while the inside stays tender.
- For the closest flavor, cook over charcoal or wood; an oven broiler still gives good charred edges.
Serve with
Ayran, grilled tomatoes and green peppers, and warm lavash.
Make ahead and storage
Marinate the lamb up to 24 hours ahead; grill just before serving. Leftover shaved lamb can be refrigerated up to 2 days and reheated in a hot dry skillet.
