Cağ kebabı
Horizontally roasted marinated lamb kebab from Erzurum, Turkey
Cağ kebabı is a Turkish kebab made from marinated slices of lamb and tail fat, cooked on a horizontal rotating spit over a wood fire. Originating in Erzurum, it is now popular in many Turkish cities and has been granted protected status as 'Erzurum Oltu Cağ Kebabı'.
- Made from marinated lamb cooked on a horizontal spit
- Originates from Erzurum in eastern Turkey
- Granted geographical indication as 'Erzurum Oltu Cağ Kebabı' in 2010
- Uses only lamb and tail fat in the traditional version
What is Cağ kebabı?
Cağ kebabı is a Turkish kebab made by stacking slices of marinated lamb and tail fat onto a large horizontal spit. The meat is seasoned with basil, black pepper, salt, and onions, giving it a savory and aromatic flavor. As it cooks over a wood fire, the outside crisps while the inside stays juicy. The kebab is cut off the spit in portions as it cooks, resulting in tender, smoky slices with a rich taste.
Where does Cağ kebabı come from?
The dish comes from Erzurum Province in eastern Turkey, where it has become a local trademark. References to a similar kebab cooked on a wood fire appear in Ottoman travel books from the eighteenth century. The word 'cağ' means 'spit' or 'skewer', borrowed from Armenian and Georgian. In 2010, Cağ kebabı was registered as 'Erzurum Oltu Cağ Kebabı' and granted geographical indication status by the Turkish Patent and Trademark Office.
How is Cağ kebabı made?
To prepare Cağ kebabı, slices of lamb and tail fat are marinated with basil, black pepper, salt, and onions for a day. The marinated meat is then stacked thickly onto a large horizontal spit. The spit is rotated over a wood fire using a special mechanism that can also raise, lower, and move the meat closer to the heat as it is sliced away. Only lamb is used for this kebab.
How and when is Cağ kebabı eaten?
Cağ kebabı is typically eaten hot, freshly sliced from the spit. It is most often served for lunch or dinner, either in restaurants or at gatherings. In Erzurum, it is a point of pride and a common choice for both locals and visitors. The kebab is usually enjoyed on its own or with simple accompaniments, letting the flavor of the marinated lamb stand out.
Kinds of Cağ kebabı
While the original Cağ kebabı is from Erzurum, it has become popular in other Turkish cities like Istanbul and Ankara. The core preparation remains the same, focusing on lamb and the traditional marinade. Some places may adjust the seasoning slightly, but the use of a horizontal spit and wood fire is a defining feature.
What Cağ kebabı means
Cağ kebabı is closely tied to the identity of Erzurum and is considered a symbol of the region. Its protected status as 'Erzurum Oltu Cağ Kebabı' highlights its cultural importance. The kebab is increasingly found throughout Turkey, but eating it in Erzurum is seen as an authentic experience. It is not tied to religious or festival occasions, but is a celebrated part of everyday life.
Questions people ask about Cağ kebabı
What is Cağ kebabı made of?
Cağ kebabı is made from slices of lamb and tail fat, marinated with basil, black pepper, salt, and onions before being cooked on a horizontal spit over a wood fire.
Where does Cağ kebabı come from?
Cağ kebabı originates from Erzurum Province in eastern Turkey, where it is a regional specialty and has become a symbol of local cuisine.
How is Cağ kebabı cooked?
The marinated lamb and tail fat are stacked on a large horizontal spit, which is rotated over a wood fire. The meat is sliced off in portions as it cooks, ensuring each serving is hot and freshly roasted.
Is Cağ kebabı eaten for any special occasion?
Cağ kebabı is mainly eaten as an everyday meal, especially for lunch or dinner, and is not tied to any particular festival or religious event.
What does 'cağ' mean in the name?
The word 'cağ' means 'spit' or 'skewer', referring to the large horizontal rod used to cook the kebab. The term comes from Armenian and Georgian languages.
Good reading and sources
The facts on this page come from the Wikipedia article "Cağ kebabı", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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