Tandır Kebab
Tandır Kebab is one of the oldest dishes in Turkish gastronomy, traditionally prepared by slow-roasting in an oven dug into the ground. During the Ottoman Empire, the tandır cooking method was mainly used in the Anatolian regions, where the meat was cooked for hours in hot ovens to become completely tender. Modern versions can be prepared in the oven, but the original slow-roasting technique ensures the meat's perfect texture and rich flavor. The roasted lamb is traditionally served with flatbread, grilled vegetables, and melted butter, making Tandır Kebab one of the most authentic Turkish meat dishes worth trying.
Ingredients for this recipe
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Preparation Steps
1
Cut the lamb into large pieces, then in a bowl, combine with the olive oil, crushed garlic, cumin, smoked paprika, salt, and black pepper.
2
Marinate the lamb in the refrigerator for at least 2 hours to allow the flavors to meld.
3
Preheat the oven to 320°F (160°C). Place the lamb pieces in a large roasting pan, and pour the broth or water underneath.
4
Cover the pan with aluminum foil, and bake the lamb for 3-4 hours, or until it is completely tender. Baste with its own juices occasionally, if needed.
5
At the end of the baking time, remove the foil and bake for another 15-20 minutes at 392°F (200°C) to allow the lamb to develop a crispy crust on the outside.
6
While the lamb is baking, cut the tomatoes and bell peppers into large pieces, then grill or roast them in the oven.
7
To serve, place the roasted lamb on a platter, drizzle with melted butter, and sprinkle with fresh rosemary or thyme. Serve with flatbread and grilled vegetables.
