Erzurum's lamb kebab · Roasted on a sideways spit
Cağ Kebabı
Photo: Eaeeae / Wikimedia Commons · CC BY 3.0
Unlike döner, the meat stack turns on a horizontal spit, and the dish is named after the cağ (or bico) skewers the slices are served on.
Marinated lamb is stacked on a big horizontal spit over wood embers, shaved off as it browns and handed over on small skewers with lavash, onion, tomato and green pepper.
Why it's made this way: It is traditionally made in Oltu, a district of Erzurum, and 'Erzurum Oltu Cağ Kebabı' has held a Turkish geographical indication since 2010.
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Part of World of Street Food — 3422 dishes from 118 countries.
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