Cağ Kebab

Cağ Kebabı

Ingredients7

• boneless lamb shoulder1 kg
• lamb tail fat250 g
• onion2
• salt2 tsp
• black pepper1 tsp
• lavash or thin flatbread4
• sumac1 tsp

Method

1. Cut the lamb into roughly 3 cm cubes and the tail fat into thinner slices.
2. Grate the onions, squeeze out the juice, and discard the pulp.
3. Toss the lamb with the onion juice, salt, and black pepper. Cover and marinate in the refrigerator for at least 12 hours.
4. Thread the meat onto a long horizontal spit, alternating cubes of lamb with slices of tail fat.
5. Cook slowly over glowing hardwood embers, turning the spit steadily, until the outside is well browned and the inside is just cooked through, about 35–40 minutes.
6. Slice the crisp outer layer off the spit onto warm lavash, return the spit to the fire, and repeat until the meat is finished.
7. Serve immediately with the bread, raw onion, and a pinch of sumac.