Entree: Turkey – Eastern Anatolia – Cağ Kebabı (Rotisserie-style marinated lamb slices stacked and grilled on a horizontal spit)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 6 hrs

Total 7 hrs 15 min

Ingredients

- 3 lb (1.36 kg) lamb shoulder, trimmed and cut into 1/4-inch (6 mm) slices
- 1 large (about 8 oz / 225 g) onion, grated
- 2 cloves garlic, minced
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) sweet paprika
- 3 tbsp (45 ml) melted lamb fat or unsalted butter
- 2 tbsp (30 ml) plain yogurt (optional, for tenderness)
- 4 pieces lavash or flatbreads for serving
- 2 medium (about 8 oz / 225 g) red onions, thinly sliced for salad
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) sumac, plus extra for sprinkling
- 1 tsp (5 g) coarse salt for salad
- Fresh parsley for garnish

Instructions

1. In a large bowl combine grated onion, garlic, salt, black pepper, paprika, melted fat or butter, and yogurt if using; mix into a marinade. Add the sliced lamb and toss to coat thoroughly. Cover and refrigerate at least 6 hours or overnight.
2. If you have a horizontal spit, stack the marinated slices tightly onto the spit; if not, thread slices onto long metal skewers or form thick stacks on a roasting rack. Preheat a grill or oven to medium-high (about 425°F / 220°C). Place the meat on the heat source and roast, turning or rotating so all sides brown and edges crisp, basting occasionally with any reserved melted fat, until interior is cooked through and exterior edges are crisp, about 45–60 minutes depending on thickness.
3. While the meat cooks, make the onion salad: toss thinly sliced red onions with vinegar, sumac, and coarse salt; let sit 10–15 minutes to soften.
4. When the meat is done, carve thin slices across the stacked layers with a sharp knife. Serve hot piled into lavash or on a platter, sprinkle with extra sumac and parsley, and accompany with the onion salad and extra melted fat or butter for drizzling.