One of the most famous Turkish Kebabs is the Cağ Kebabı, which we want to introduce to you in this Episode of Turkish Street Food in Istanbul. Cağ Kebab is made from Lamb and is traditionally grilled horizontally over a Wood Fire. The Lamb Meat is put on a Skewer, pressed tightly together and then grilled the Meat-Skewer over a Wood Fire. Cağ Kebab is from the 18th Century from the Turkish city of Erzurum in Eastern Anatolia and alongside the classic Yaprak Döner Kebab, is one of the most popular Turkish Street Foods of all. In the EDO CAĞ KEBAP in İSTANBUL The Most Huge Turkish Cağ Kebabı you can get fresh Cağ Kebab in Sandwich Bread, homemade Dürüm Bread, or as a traditional dish on a Skewer.

-EDO CAĞ KEBAP, İSTANBUL
[ Ссылка ]
Barış, No:, Marmara Nakliyeciler Terminali No:6, 41400 Gebze/Kocaeli

-The Lamb marinated with sliced Onion, Salt and Black Pepper
Cağ Kebab is traditionally made from high quality and fresh Lamb. The Meat is marinated only with Onions, Salt and Pepper. Because it is important with Cağ Kebab that the high-quality Lamb Meat can be tasted in the foreground.

-Cağ Kebab grills horizontally on fire rotating by hand until the meat colour changes from red to brown.
Cağ Kebab was invented in the eastern Anatolian city of Erzurum and has been traditionally grilled over a wood fire using horizontally hand rotated skewers since the 18th Century. This gives the meat the typical smoke aromas from the wood fire.

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