Cağ Kebabı

Get to Know "Cağ Kebabı" (Yark Kebab), a Traditional Turkish Grilled Meat Dish

Cağ Kebabı (Yark Kebab) is a Turkish grilled meat dish that originated in Erzurum, in the eastern Anatolia region of Turkey. It is made using lamb, which is marinated with spices and onions, then skewered horizontally and grilled over an open fire.
Cağ Kebabı is similar to Döner Kebab, but the grilling and serving methods differ. While Döner Kebab is typically grilled vertically, Cağ Kebabı is grilled horizontally. It is usually served in small portions alongside fresh vegetables and pide, a traditional Turkish bread.

The History of Cağ Kebabı

The origins of Cağ Kebabı date back to the Ottoman period in Erzurum, Eastern Anatolia. This region was home to nomadic Turks, who raised sheep and goats as their primary livelihood. As a result, lamb became a staple ingredient in their cuisine.
The word "Cağ" in Turkish means "skewer" or "meat skewer," reflecting the way this dish is prepared. The lamb is cut into large pieces, skewered on long metal rods, and grilled horizontally over low heat.

How Cağ Kebabı is Made

Cağ Kebabı is typically prepared using tender cuts of lamb shank or leg, with a small amount of fat to enhance flavor. The meat is marinated with spices and herbs such as black pepper, salt, and onions. It is then skewered and grilled slowly over low heat for several hours until the meat is fully cooked and aromatic.
Once ready, the meat is thinly sliced and served with fresh vegetables like onions, tomatoes, and parsley, along with traditional Turkish bread such as pide or lavash.

Cultural Significance and Popularity

In Turkish culture, Cağ Kebabı is more than just a delicacyit represents the rich food traditions of the Anatolian region. Preparing it requires patience and skill, as controlling the heat and temperature precisely is crucial to achieving tender, juicy meat with a perfectly balanced flavor.
Over time, Cağ Kebabı has gained popularity across Turkey. In 2010, it was officially registered and granted a Geographical Indication (GI) under the name "Erzurum Oltu Cağ Kebabı" by the Turkish Patent and Trademark Office.

Today, Cağ Kebabı is enjoyed beyond Turkey, particularly in European and Asian countries, where Turkish restaurants often feature it as a specialty dish.