Erzurum's cağ kebabı featured on MasterChef

Cağ kebabı, a traditional culinary specialty from Erzurum, has gained renewed interest following its appearance on MasterChef. The dish is characterized by its use of lamb meat, typically from the leg or back, which is prepared using a specific marination technique.

To achieve the traditional flavor and texture, the lamb is marinated with onion, salt, and black pepper. For optimal results, the meat should be rested in the refrigerator for several hours, with some recommendations suggesting at least six hours. Traditionally, the kebab is cooked on horizontal skewers over a wood fire to ensure the exterior is crispy while the interior remains soft and juicy.

For home preparation, it is suggested to use a cast-iron pan over high heat. Once cooked, the meat should be sliced thinly and served immediately, often accompanied by lavaş bread.