Cağ kebab
Cağ kebab is a kind of kebab in Turkish cuisine, which is made from goat meat or lamb. Traditionally made in the Tortum district of Erzurum, cag kebab is prepared by passing the pre-seasoned meat in a flat skewer and cooking it over a wood fire. It got this name because it is served using skewers called cag (or bico). Today, it is made and consumed in many parts of Turkey. Prepared pieces of meat are thoroughly kneaded with spices such as onion, basil, salt and pepper added to this ingredient. If it is desired to be more delicious, the prepared meat is rested for 24 hours in a cool environment or in the refrigerator, and at the end of this period, cag kebab can be started to be cooked. The meat is cooked horizontally on the hot embers of the wood fire at a height of 10-15 cm, and one portion each is cut with the doner knife and placed on the grill on the cag/bico.
