Cag Kebab Recipe

I absolutely love this recipe because the marinade infuses the lamb with such rich and vibrant flavors, making each bite a delightful adventure. Plus, there’s something so satisfying about gathering around with friends, creating personalized wraps with warm flatbread that make every meal feel like a delicious, shared experience.

Cag Kebab is one of my favorite things to prepare. It’s hard to call anything this simple a recipe, but it has a flavor profile you wouldn’t want to mess with, let alone leave one ingredient or step out of the preparation process.

You would be missing the ground cumin and paprika, with their poor properties that bind and tighten. You would also be missing yogurt and olive oil, with their unctuously tenderizing ways when mixed with meat.

All of that, along with delicious lamb, would place this dish way up there on any flavor scale.

Ingredients

Lamb:
Provides essential amino acids and iron for muscle growth, making it rich in protein.

Olive Oil:
Heart health is supported by healthy monounsaturated fats.

They provide vitamin E and other nutrients.

Garlic:
Has antioxidants, boosts immunity, gives robust, aromatic taste.

Yogurt:
Rich in probiotics, helps with digestion, has a creamy texture with a tangy taste.

Tomato Paste:
A concentrated source of lycopene; imparts umami taste; promotes skin health.

Ingredient Quantities

• 1 kg boneless lamb, cut into thin slices
• 1 large onion, grated
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup plain yogurt
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• Salt to taste
• Wooden skewers, soaked in water
• Pita bread or flatbread for serving
• Lemon wedges for garnish
• Fresh parsley or mint for garnish

Instructions

1. In a spacious mixing bowl, whisk together the following ingredients until well blended:

• grated onion
• minced garlic
• olive oil
• yogurt
• tomato paste
• cumin
• paprika
• black pepper
• red pepper flakes
• salt.

This forms your marinade.

2. Add the marinade to the thinly sliced lamb, ensuring every piece is well covered. Then cover the bowl and refrigerate for at least 4 hours, preferably overnight. This long, cold soak allows the marinade to slip into the meat and the flavors to meld.

3. Get your grill or oven set to medium-high heat. That’s the preheat you want. And it doesn’t matter if you’re cooking over open flames or in a closed oven: you want a temperature of about 400 to 450 degrees Fahrenheit.

4. Take the marinated lamb from the refrigerator, and slide the pieces onto the soaked wooden skewers, tightly stacking them.

5. Put the skewers on the preheated grill or in the oven. Cook for about 10-15 minutes, turning occasionally, until the meat is browned and cooked to your liking.

6. As the kebabs cook, heat the pita or flatbreads in the oven or on the grill for a few minutes.

7. After the kebabs are cooked, they are removed from the grill or oven and allowed to rest for a few minutes before being served.

8. Accompany the Cag Kebab on a platter with warm flatbread, letting guests do the honors of making their own wraps.

9. Add fresh parsley or mint as a garnish and serve with lemon wedges for extra zing.

10. Savor the Cag Kebab with sides of your choice, like a cool salad or a zesty yogurt sauce.

Equipment Needed

1. Spacious mixing bowl
2. Whisk
3. Grater
4. Knife
5. Cutting board
6. Measuring cups and spoons
7. Refrigerator
8. Grill or oven
9. Tongs
10. Plate or platter
11. Wooden skewers

FAQ

• What cut of lamb is best for Çag Kebab?The appropriate cut of lamb is either the boneless leg or the shoulder. Both are tender, well marbled, and a perfect match for the wine.
• How long should I marinate the lamb?Lamb benefits from a long marinade. For the most flavor infusion, let it luxuriate in the marinade for at least 12 hours, or overnight.
• Can I cook Çag Kebab without a grill?It is possible to use either an oven broiler or a cast-iron skillet to grill kebabs. Both methods work quite well and have their individual pros and cons.
• Is yogurt essential in the marinade?Indeed, yogurt aids in making the lamb tender while imparting a wonderful taste, yet if necessary, one might very well substitute a non-dairy alternative in its stead.
• How do I prevent the skewers from burning?If you want to keep your wooden skewers from turning to ash during the grilling process, then you need to submerge those suckers in water for at least 30 minutes (and preferably 1 to 2 hours) before using them. Why? Because they’ve got to be wet clear through to the center to not only delay their combustion but also allow them to withstand heat and the drying effect of hot, circulating air.
• What can I serve with Çag Kebab?It is served traditionally with pita or flatbread. As an option, you can add a side of grilled vegetables or a fresh salad. Also, you can serve it with rice, grains, or the Mediterranean-style combination of couscous or quinoa with veggies.
• Can I make this recipe spicy?Change the red pepper flakes to make your kebab less spicy or adjust them to make your kebab more fiery.

Substitutions and Variations

Lamb substitution:
Boneless beef or chicken thighs can be used in place of lamb.
Olive oil substitution:
Instead of olive oil, you can use sunflower oil or vegetable oil.
Yogurt substitution:
Plain yogurt can be substituted with Greek yogurt or buttermilk.
Tomato paste substitution:
Substitute tomato paste with ketchup or a blend of puréed tomatoes and a dash of sugar.
Wooden skewers substitution:
Reusing skewers made of metal is eco-friendlier than using skewers made of wood. Skewers made of wood require trees to be cut down; metal skewers do not. Furthermore, skewers made of wood are often soaked in water before use to make them sturdier. Both soaking the skewers in water and the processes involved in making skewers from trees have negative effects on the environment. So reusing skewers made of metal is an excellent alternative. But the debate over which type of skewer is better for the environment is just one of several arguments for using skewers made of metal.

Pro Tips

1. Marinade Time If possible, marinate the lamb for at least 12 hours. This extended time allows the flavors to penetrate deeply, resulting in more tender and flavorful meat.

2. Uniform Slicing Ensure the lamb slices are of uniform thickness to guarantee even cooking. This prevents some pieces from being overcooked while others are still undercooked.

3. Temperature Management Use a meat thermometer to check the lamb’s internal temperature. For medium doneness, aim for around 145°F (63°C). This helps achieve the perfect balance between juiciness and safety.

4. Skewer Packing When threading the lamb onto skewers, pack the pieces tightly together. This helps retain moisture and prevents the meat from drying out during grilling.

5. Resting Period Allow the cooked kebabs to rest under a foil tent for about 5 minutes before serving. This resting time allows the juices to redistribute, ensuring each bite is juicy and flavorful.