Cağ Kebabı

Cağ kebabı is one of the most distinctive dishes in Turkish cuisine. Its most defining feature, which sets it apart from other kebabs, is that it is cooked on a horizontal skewer, closely associated with the Erzurum region. Cağ kebabı is not merely a dish—it also represents the hospitality and cultural richness of Erzurum. How did this exquisite flavor originate, and how is it prepared? Let us explore the answers together.

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Time Travel: Cağ Kebabı

The origins of Cağ kebabı trace back to the Ottoman Empire era. Originally known in Oltu district of Erzurum as "Oltu Kebabı" or "Bico," this dish gradually spread throughout the region and acquired its current name. The Turkish Patent and Trademark Office registered this delicacy in 2010 under the name "Erzurum Oltu Cağ Kebabı," officially including it among geographical indication products.

How Is Cağ Kebabı Prepared?

Cağ kebabı requires a special preparation process. Here is how it is made step by step:

Preparing the Meat: For Cağ kebabı, meat from six-month-old male lambs is typically used. This meat is cut into thin slices.

Marinating: The sliced meat is mixed with onions, salt, black pepper, and basil, then left to marinate in the refrigerator for a full day. This process is called marinating and is essential to ensure the meat becomes tender and flavorful.

Cooking: The marinated meat is layered repeatedly onto special skewers called "cağ." These skewers are cooked horizontally over a wood fire. This cooking technique ensures the exterior of the meat browns while the interior remains juicy. Once cooked, the meat is thinly sliced with a rotating knife and served with lavaş or tandır bread.

Where Is It Made and Served?

Traditionally, Cağ kebabı originates from the Oltu district of Erzurum. However, over time, this delicacy has gained popularity throughout Türkiye. Today, it is commonly found in many Erzurum-style restaurants, especially in major cities.