Traditional Lamb Cag Kebab Recipe

This kebab made with lamb meat and cooked on wood fire belongs to Erzurum city
also known as oltu kebab, original name Cağ kebab
lamb leg and arm meat are used to make traditional Cag kebab
half a leg and 2 scapula bones, 4 kilograms of meat will be used
Prepare lamb leg boneless
scapula
The meats to be used for making kebabs are selected from the animals fed on the plateau.
In other words, animals fed natural herbs should be used, not artificial fertilizers.
I can say that the meat you see comes from another city.
remove and prepare hard tissues outside the meat
visible hard textured parts are removed, then you need to cut the meat in hand size
To do this easily you need to use a long thin and sharp knife
the meats don't have to be like very thin paper, it can even be finger-thick
When you see hard textured parts again, cut out with a knife.
After the meats are prepared, some ingredients are added and left for 3 days.
In the original recipe, sliced ​​onion rock salt and pepper are used
ingredients I use 4 onions
black pepper
rock salt
In addition, for the softening of the meat, I will use milk and hot pepper juice.
add rock salt
the reason we spread the meat in this way is to adjust the salt content correctly
add black pepper
rub a little with your hand and turn the other side of the meat
Add rock salt and pepper to the other side of the meat
chop the onions with a knife, you should slice without using a machine
add milk, there is no milk in the original recipe but I want the meat to soften well
Finally hot pepper juice, I can say that this pepper juice is really hot
mix all ingredients in two turns
Place meat slices regularly in a large lidded container
Meats must wait 3 days in the original recipe
If you think that it is a long time to wait for 3 days, cook it after 1 day, it is your choice
we mixed the meat twice and waited for 3 days
now meats will be placed on a specially prepared metal skewer
Combine 4 thin steel skewers and make 1 big skewer
so I have to say that this kebab will be made using homemade prepared devices
these bent metal steels will keep both the long skewers and the meat in place
place the meat regularly, prepare 1 part fatty meat 2 parts lean meat
you can check how the meat softens, it will be easily pierced when you press it with your finger
check around before the stacking process is finished, trim off irregular portions
After you put the pieces you cut, you can put the last piece of meat.
The cooking stage can be started after tightening the top with bent steel
you can wait half an hour before the flesh leaves the bloody juice before preparing the fever
You can use onions for additional use while serving the kebab.
potato
eggplant and tomato
it will be compatible if you make thin soft lavash breads
By combining stone blocks, you can make a kebab stove this way.
For burning fire, egg papers, pine cones, oak wood and wood are used.
If you do the sorting like this, it is okay to light a fire, the fire will be constantly lit at the back
you can scrape a light cavity not to have trouble turning the kebab on the stone
I think the shape of the stove was understood and the distance of the kebab with the fire is like this
we will wait for the kebab to be fried on high heat, but also cook the vegetables on this fire
Evaluate this as there is a lot of fire, cook potatoes, onions and eggplants on wood fire
It will be better if you wrap the potatoes in foil and cook
At first, it may take 1.5 - 2 hours for the kebab to turn completely brown.
lamb meat is completely browned, now let's cut and go to the service stage
a thin metal skewer is stuck on the fried surface of the kebab
from the bottom of the meat is cut into finger thickness, a thin sharp knife is used
cut it this way and cook the back side, I think it's successful
I might have some inexperience because it's something I tried for the first time
you can think of it like a Doner kebab standing flat,
but this is done with lamb meat, also cut thicker and cooked with wood fire
what is done commercially may be finer
it is a kebab that i try for the first time and i cut it big because i make it at home
A separate barbecue is prepared on the side for cooking shish kebabs.
add a little bit of wood embers
As I always say, traditional dishes, kebabs are always guaranteed flavor #TurkishCagKebab #LambDonerRecipe #traditionalOltuKebab
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[@ChefSalimRecipes]

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[@mrrendom7889]

Mashaallah nyce love from pakistan LOVE TURKEY 🇹🇷🇵🇰🙏

[@ChefSalimRecipes]

thanks my Pakistani brother

[@mrskewer964]

You make amazing kababs! You make everyone else look like amateurs. Thank you for sharing this recipe brother.

[@ChefSalimRecipes]

thanks i do my best, i work in a planned way, i dont hesitate to video recipes i tried for the first time ❤️️👍😊

[@aroundlife5369]

woow.. amazing kabab recipe.. 😍😍

[@andrewbrearley8374]

U.K. 22.10, 28-12-2023.. I could sit and eat that now, Lovely video, thank you !

[@khaderashraf1]

I like your way of cooking.. The kabab definitely I try.. Inshallah. Love you Turkish food.. From Hyderabad India

[@ChefSalimRecipes]

Thank you , 👍😊❤️️

[@saadisky3049]

Mash ALLAH ..mouth watering ..yammm

[@yasirshaikh2922]

ماشااللہ سبحان

[@user-qj4le5gp6u]

رررررررروعه مشاءالله تبارك الله

[@hani05615155]

ما شاء الله تبارك الله مبدع 🌹

[@andiofski2653]

I love the BBQ set up. Learned a lot. Great video. I'll make some this summer.

[@xeropunt5749]

Beautiful, bless you!!!👍

[@hasankurt1]

Cağ kebabı oğlak veya kuzu etinden yapılan Türk mutfağında bir çeşit kebaptır. Geleneksel olarak Erzurum'un Tortum ilçesinde yapılan cağ kebabı, önceden terbiye edilmiş etin yatık bir şişe geçirilip odun ateşi üzerinde pişirilmesiyle hazırlanır. Cağ (veya bico) adı verilen şişler kullanılarak servis yapıldığından bu adı almıştır. Günümüzde Türkiye'nin birçok yerinde yapılıp tüketilmektedir. Hazırlanan parça etler, bu malzemeye eklenen soğan, reyhan, tuz ve karabiber gibi baharatlar ile birlikte iyice yoğrulur. Daha lezzetli olması istenirse hazırlanan et 24 saat serin ortamda veya buzdolabında dinlendirilir ve bu süre sonunda cağ kebabı pişirilmeye başlanabilir. Et yatık biçimde odun ateşinin kızgın közüne 10-15 cm yüksekte pişirilir ve döner bıçağı ile birer porsiyon kesilip cağ/bico üzerinde ızgaraya konulur. Burada biraz daha pişirilir.

[@alainpizza972]

Excellent!!! Good!

[@emre3518]

Harika oldu sefin ellerinize saglik 👍👍

[@gcosmos960]

What an amazing recipe. thank you for sharing. I tried it in istanbul and loved it. Will try and make it.

[@ashiakhodabux7119]

MashaAllah, amazing recipe and talent, thank you chef 👍

[@ChefSalimRecipes]

thanks 👍😊

[@azarus5147]

Great job chef ! 👍 From France

[@rabiaashraf5355]

U r doing nice job just love ur food specially doner kebab

[@meat_loves_wasabi]

We were in Istanbul couple of months ago...one of the best and most flavorful lamb I ever had

[@bluejeans5024]

Hi! What a great video! I enjoy your videos my friend. What is hot pepper juice? I am Navajo (Native American) and we eat a lot of mutton (sheep), lamb, and goat. I want to try to make this at home next time we butcher a sheep! :D

[@ChefSalimRecipes]

pepper juice is obtained from very hot peppers, it is added to turnip juice in Adana region, It came to me by cargo from Adana, it is not sold here, it is special and very hot 👍

[@dimano177]

It's so YUMMY...! 👍😍👍 👏👏👏

[@ChefSalimRecipes]

thanks

[@kimdodd6677]

Thank you. I'm dribbling😋 I'm definitely going to try a version stay well 🙏x

[@ChefSalimRecipes]

thanks , I wish you success

[@tradingconmente]

great job my friend, keep the good work

[@ChefSalimRecipes]

Thank you my friend 👍😊

[@grafruslan2860]

SUPER!!!

[@changezichangezi7241]

Beautiful

[@irlandali857]

Harika ustam eline saglik ❤🙌🔥👌

[@ChefSalimRecipes]

teşekkürler 😊

[@JingLiSH]

mouth watering....

[@briansjdocherty5674]

Çok Guzel Salim, lezzetli görünüyor.

[@ChefSalimRecipes]

teşekkürler

[@karenannskreation2022]

Thank you for the video lovey love!! Don't live in the past but learn from it to be a better person

[@ChefSalimRecipes]

thanks, we are open to innovations 👍😊❤️️

[@jawadhazara4093]

Nice

[@wraidelibya8751]

واوو و مشاءالله مشاءالله

[@nodrama490]

Delicious ❤️

[@hansphree3253]

I think you did a great job for your first time trying this method . As usual you have turned meat and vegetables into a delicious meal. Thank you for this excellent video chef.

[@ChefSalimRecipes]

yes summer has come and the barbecue time has started, something different must be tried

[@chirazadebenzeghda7264]

ميم ميم 👌👍👍👍

[@cristoroi420]

Thank you Chef Salim from a fantastic video. I always watch your videos several time , it is also good for learn the details , to understand the technic :-)

[@ChefSalimRecipes]

yes summer has come and the barbecue time has started, something different must be tried 👍

[@JahangirKhan-zt2nv]

Mashallah Chef... Amazing knife skills... and the new slow mo cam is nice... Good job

[@hayamelwakeel7236]

الله يطول عمرك ويعطيك الصحة والعافية

[@ChefSalimRecipes]

شكرا جزيلا 👍🤲

[@user-kh8bm9ll2x]

Very good

[@nessahaq3664]

Yummy 😋

[@olivemadinah]

MasyaAllah 👍🏻👍🏻

[@darbarbasha6387]

WoW . Super...I really like they way you prepared.

[@ChefSalimRecipes]

yes very good delicious kebab 👍😊

[@grzesiekk1599]

Salim you are awsome. I enjoy turkish food, I could eat Kebab each single day. Thanks to your videos I will try to cook some turkish food at home.

[@ChefSalimRecipes]

Thank you for your interest, and fondly answers when you have questions

[@robinaanstey3734]

I'm drooling here. TY for sharing..now I must go raid my fridge. ha!

[@ChefSalimRecipes]

thanks Robina

[@MuhammadBilal-rn5wh]

excellent

[@dennisebbes2367]

Looks really nice, I think I will try this on my spit braai, al beit with some modifications. Thank you for sharing.

[@ChefSalimRecipes]

you can try I hope it will be fine

[@bunbury6558]

Delicious👍 🇲🇽

[@ChefSalimRecipes]

thanks Yashiro

[@mrsaleenakhan4866]

Looks delicious love from India bro

[@tastytastedesi9862]

Woww tasty nice

[@ChefSalimRecipes]

yes very tasty 👍 😊

[@jetsetuk]

That reminded me of Chop Shish... those beautifully browned pieces of succulent lamb... çok teşekkür ederim, Chef!

[@ChefSalimRecipes]

I can say lamb doner, very good 👍

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Wooooooooooowwwww👍👍👍👍👍👍❤️❤️❤️❤️🙏

[@kabocha7540]

Ustam ellerine sağlık Çok güzel bi iş yapıyorsun

[@ChefSalimRecipes]

teşekkürler beğendiğine sevindim

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👍

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Obrigado chef 😋😋 vídeo provocativo 👆👆🙄

[@jaysonoranavillanueva]

i think cooking is very rewarding, and if you follow a good recipe, you will get success. thanks for sharing the video.

[@ChefSalimRecipes]

yes my videos are long but i try to show the details without skipping

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👍👍👍👍👍👍👍👍

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Profecionl chef. Does. 😋 food. Experience. Profecionl. Bring out the best. Or nothing. So good testy rich. delcious. Thanks. ❤ Great ctiy. New York. U S A

[@ChefSalimRecipes]

thanks, glad you like it 😊👍

[@bestofchef]

health in your hands has been a very successful study.👍👍👌👌👏👏

[@ChefSalimRecipes]

thanks 😊👍❤️️🥩

[@Msqasmi5314]

MashaAllah bro i will try it inshaAllah tomarrow on 10 muharram in ramzan past And i will meet you inshaAllah when i will come Turky

[@makrem_loueti]

You are so good in this

[@ChefSalimRecipes]

thanks

[@oubarioubari8319]

❤🇹🇷👍mashaallah tabark alrahman

[@medneisldak864]

Hay maşallah subhan allah bende olurun yukarı karaca su köyündenim kardeşim geleceyim çok özlemiş olarak 7. Yıldan beri gelemedim yakında inşallah yiyeriz allahım izin verirseinşallah amin kolay gelsın maşallah.

[@ksmynk9142]

Salim abi bravo 👍

[@ChefSalimRecipes]

thanks

[@estersouzavitor3708]

Ola chef Salim,que delícia ,fácil de preparar ,e ótimo pra reunir os amigos e a família num final de semana , obrigado por compartilhar,um abraço.

[@mustukulteddy2292]

Ne yaptın be çocuk. Şimdi bizede bunu yapmaya çalışmak düşüyor. 👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻. Ellerine sağlık.

[@ChefSalimRecipes]

teşekkürler , kolay gelsin 😊❤️️👍

[@ramkumar_watch]

Well done.

[@ChefSalimRecipes]

thanks

[@1jay288]

Повар, краУсавчиг👍

[@myrccomedy3368]

Stop teasing me and teleport me a kebab stick. 🤤

[@ChefSalimRecipes]

yes I wish there were teleportation, for example, we have people licking the television screen 😊

[@muhammadbarlass6076]

Yams

[@satanking35]

Thanks Salim Bro

[@ChefSalimRecipes]

thanks Fungus Humongous 👍

[@koreanfoodafterwork4168]

will definitely try on my channel too😊

[@abdulhamitasan5949]

elinize emeğinize sağlık. Kültürümüzü tanıtmış oluyorsunuz.

[@ChefSalimRecipes]

Teşekkürler 🇹🇷😊👍

[@sloopyamir1200]

Chef Salim what is the best part of lamb to do a delicious Kebab and thnk you 🇹🇳💛🇹🇷

[@stuartj1968]

Leg and shoulder

[@ChefSalimRecipes]

leg and back chop

[@hemenbozumcom9421]

İlk yapışım demişsin. Bence ilk yapışa göre başarılı. 👍🏻

[@ChefSalimRecipes]

Teşekkürler beğendiğine sevindim , yani ilk denemeydi ben Ispartadayım burda bunu yapan biryer bile yok

[@hafizecelik6277]

Isparta 'nın neresi ben de sarkikaraagacliyim

[@ChefSalimRecipes]

yoruma yapılan yorum bildirimleri açık olmayınca görmemişim pardon, Çetinceliyim hemşeriyiz ama merkezdeyim İsaÇarkacı babamla amcaoğullarıdır

[@mehmetyilmaz7213]

Çağ kebabı dan başka herşeye benzedi

[@ChefSalimRecipes]

herşeye? mesela menemen e benziyormu

[@ronen124]

11:30 looks really delicious I would eat it like a beast

[@paullim686]

gonna make this this week but with lump charcoal mixed with hickory chunks... wish me luck!

[@michaelsrowland]

What kind of wood did you use for the fire? How long did the fire burn for?

[@ChefSalimRecipes]

You can choose hornbeam, I used the woods I have on hand, it has a total cooking time of 3 - 4 hours.

[@michaelsrowland]

@@ChefSalimRecipes at 12.10 the fire is low but at 12.20 the fire is bigger, did you add more wood?

[@ChefSalimRecipes]

yes wood added 3 times

[@michaelsrowland]

@@ChefSalimRecipes also, when you left the meat for 3 days , did you leave it in a refrigerator?

[@ChefSalimRecipes]

yes of course, meat is kept in the fridge

[@recepkaraca5526]

Erzurumspor ⚪️🔵👍🦅

[@user-xm2ll7cw8p]

🌷👍🌷😀🇮🇶

[@user-zz6tv4md8x]

I think it’s very tasty

[@ChefSalimRecipes]

да очень вкусно 👍 😊

[@user-fl6rx2ce5u]

6 kere Reklam nedir Kardesim ja?

[@ChefSalimRecipes]

başka bir gelirimiz yok reklamlarla geçiniyoruz, 2 dakkaya bir atlanabilen rekram koyuyorum

[@user-fl6rx2ce5u]

Recipes Chef Salim helal olsun

[@skarmale170]

You do an absolutely fantastic job 👍👏👏👍👍 please find someone who can speak English or translate what you say.... Rather than the.... I am mother .... Lady voice...

[@ChefSalimRecipes]

thanks, we tried a few people to help talk, but people are busy, i don't want to bother anyone 👍

[@skarmale170]

@@ChefSalimRecipes oh ok, I wish I could help 👍 hopefully, it works out for you 👍 cause you definitely deserve more recognition 👍

[@saadshah2448]

@@ChefSalimRecipes hahahaha bro but you already can write english seems you can even speak

[@bahaddinkamali4158]

reyhan eksik söylenmiş orjinalinde bu bitki kullanılır

[@ChefSalimRecipes]

tarifi veren cag kebabı restauranı işletiyor demekki herşeyi söylememiş yada oda kullanmıyor

[@abdulhamitasan5949]

@@ChefSalimRecipes İşletmeler pek tercih etmiyorlar doğrudur. Zaten yöreden yöreye değişiyor . Biz reyhan ve yoğurt kullanıyoruz marine için.

[@mehmetaltunoglu56]

Bu biraz americano tipi cağ kebap olmus.

[@ChefSalimRecipes]

ilk deneme bence iyi sonuç 👍

[@ChefSalimRecipes]

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[@FakeBoi41]

rezil etti alet edevatın yoksa hiç kalkışma bile

[@ChefSalimRecipes]

klasik Türk yorumu hiç birşey demiyorum, bu işi yapıyorsan gönder videolarını yayınlarım benim elimden gelen bu, dediğin gibi alet edevat olmadan bu kadar oluyor, oltu kebabı ustası değilim en iyi ben yaptım gibi bir iddaa da yok ilk denememdi

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🤮🤮🤮🤮🤮

[@ChefSalimRecipes]

do you eat the root of the stone

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@@ChefSalimRecipes 😂😂😂 don't worry about him brother

[@diskakarinawearex1736]

Yummy 😋