Erzurum-Style Cag Kebab at Home
Lamb leg is marinated for a day with onion, black pepper, salt and olive oil, threaded onto skewers with tail fat and roasted at 200 °C until browned. Served in lavash, the whole batch has about 1500 kcal and 66 g protein.
- Protein · 100 g
- ≈14 g
- Energy · 100 g
- ≈313 kcal
- Total
- 24 h
Per serving (whole recipe (without bread)): 66 g protein · 1500 kcal
The secret to cag kebab is the marinade: a simple mix of onion and black pepper that tenderizes and flavors the lamb overnight. Using the oven instead of a horizontal rotisserie is not quite the same, but the result comes very close. It is rich and fatty, so treat it as an occasional indulgence.
Method
Cut the lamb into slices that are neither too thin nor too thick, and pound any thick pieces a little.
Mix the meat with the onion, black pepper, salt and olive oil in a bowl for 2–3 minutes.
Cover the bowl and marinate in the fridge for 1 day.
Thread the meat and pieces of tail fat onto small skewers.
Lay the skewers on a tray and spread the marinated onions over them.
Roast at 200 °C until browned on top, then leave in the oven for another 3–5 minutes.
Slide the meat off the skewers and serve hot in lavash.
Nutrition declaration
Each serving (whole recipe (without bread)) contains:
- Energy6276 kJ1500 kcal75%
- Fat142 g203%
- of which saturates56 g280%
- of which sugars<0.5 g0%
- Salt7.5 g125%
of an adult’s reference intake.
| Typical values | Per 100 g | Per servingwhole recipe (without bread) | %RI**per serving |
|---|---|---|---|
| Energy | 1310 kJ 313 kcal | 6276 kJ 1500 kcal | 75% |
| Fat | 30 g | 142 g | 203% |
| of which saturates | 12 g | 56 g | 280% |
| Carbohydrate | <0.5 g | <0.5 g | 0% |
| of which sugars | <0.5 g | <0.5 g | 0% |
| Fibre | 0.5 g | 2.5 g | |
| Protein | 14 g | 66 g | 132% |
| Salt | 1.6 g | 7.5 g | 125% |
* Estimated from the ingredient amounts; not stated in the source.
** Reference intake of an average adult (8400 kJ / 2000 kcal).
Per-100 g values are calculated from the estimated weight of the finished dish (~480 g).
Tips
- The tail fat is optional, but it provides much of the signature flavor.
- The same marinade works well with other cuts of meat.
- If you have high cholesterol or a chronic condition, enjoy this fatty dish in moderation.
FAQ
Do I need the tail fat?
No, you can leave it out, but it noticeably improves the flavor.
How long should the meat marinate?
Prepare it the evening before and leave it in the fridge until the next day, about 1 day in total.
