gyro marinade for lamb

 

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Cağ kebab

Cağ kebab (Turkish: Cağ kebabı, IPA /ˈdʒaː kebabɯ/) is a kebab variety, originating in Turkey's Erzurum Province,and Artvin with the districts of Tortum, Oltu and Yusufeli hotly disputing the title for the actual place of origin. In accordance with the yet unresolved discussion on its hometown, this kebab variety is sometimes also called "Oltu kebabı" or "Tortum kebabı" depending on the preference of the restaurateur.

It is a rather recent introduction into Turkey's larger cities and is met with increasing popularity. It is practically exclusively prepared by kebab "usta"s[1] from Erzurum, in restaurants often also owned, managed and staffed by natives of the same region and is as such, deeply associated with Erzurum.

Cağ Kebab is also called "yatık döner" (horizontal döner), although the meat used and its preparation differs from döner kebab. Cubes of lamb are marinated, as a first stage, with a marinade of onions and spices, and then roasted over wood fire first on a horizontal rotating spit, and finally on a skewer alongside tomatoes and peppers.

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How to make Lamb gyros

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 lb lamb
• 5 T of garlic
• 2 T olive oil
• The zest from one lemon
• 3 T juice from a lemon
• 2 T oregano and Rosemary fresh
• Dry rub
• 1/4 t salt and pepper
• garlic powder
• 1T dried rosemary and oregano Thyme
• 1t salt
• 1t pepper ground fine
• For the Gyro
• Pita bread
• tzatziki sauce
• onion
• tomato
• lettuce
• feta cheese

Step1
Rub garlic all over the Lamb

Mix marinade ingredients together and marinate Lamb for 2-4 hours. The longer you can marinate the more fully developed the flavor will be.
Step2
Mix dry rub and when you are done marinating pat the lamb dry and put on the dry rub.
Step3
Grill the lamb turning midway. About 4-5 min a side minutes or alternately cook in a pan over medium high heat 4-5 min a side.
Step4
Let the lamb rest to keep in the moisture, while doing that warm some Pita bread in the oven.
Step5
Cut steaks in to small chunks put in pita with tomato, onions, lettuce and feta cheese. Top it all with tzatziki sauce. Enjoy