Cağ kebab (pronounced as djagh kebab) is a kebab variety, originating in Turkey's Erzurum Province, with the districts of Tortum and Oltu 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. Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ... shows the Location of the Province Erzurum Erzurum (or Erzerum, Arzen in antiquity, Karin in ancient Armenian, Theodosiupolis or Theodosiopolis during Byzantine rule) is one of the Provinces of Turkey, in the Eastern Anatolia Region, to the east of the country. ... Tortum is a district of Erzurum Province of Turkey. ... Oltu is a district of Erzurum Province of Turkey. ... A typical restaurant in uptown Manhattan A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. ...

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 marina, at 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. Döner kebab sandwich served in a thick pita. ... Döner kebab sandwich served in a thick pita. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... Rotisserie Spit Roast redirects here. ...

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