DISH RESEARCH · Main dish
Erzurum Cağ Kebabı
Also known as: Cag Kebab, Cağ Kebab
Lamb marinated with onion, salt and pepper, roasted over wood on a horizontal spit.
About Erzurum Cağ Kebabı
Cağ kebab is associated with Erzurum in eastern Türkiye. The regional tourism authority describes lamb marinated with onion, salt and pepper, then cooked over a wood fire on a large horizontal spit.
The flavour centres on the lamb, with onion and pepper providing its stated seasoning. Wood-fire cooking gives the meat its roasted character.
Tender pieces of lamb are presented on a long skewer. The meat remains the centre of the meal, with small serving pieces that display its roasted surface and tender interior.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Erzurum Cağ Kebabı
Go Türkiye’s traditional Erzurum lamb cağ kebab, served on the skewer.
- LambProtein
- OnionAromatic
- SaltSeasoning
- PepperSeasoningIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Lamb: . The lamb cut is not specified.
- Onion:
- Salt:
- Pepper: . The source gives no pepper colour, species or whole/ground form.
Origins & food traditions
Cağ kebab is an Erzurum speciality in eastern Türkiye, prepared on a horizontal spit and traditionally eaten directly from its serving skewer.
Countries
- Türkiye
- TürkiyeCatalogue link pending review
Cuisines & regions
- Erzurum
- Eastern Anatolian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.