Kayseri oven-mouth lamb kebab
Ingredients
- 1,000 gDiced lamb
- 1,600 gLamb chops
- 200 gLamb tail fat
- 1,500 gTomato
- 1,000 gLong green pepper
- 500 gGarlic
- 2.5 gDried oregano
- 17 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Lamb chops27%
- Tomato26%
- Diced lamb17%
- Long green pepper17%
- Garlic9%
- Lamb tail fat 3%
- Salt 0%
- Dried oregano 0%
Ingredients by weight, heaviest at the bottom.
Method
Spread 150 g of the tail fat over the base of a copper tray.
Toss the lamb cubes with the thyme. Lay the cubes and the chops in the tray and spread them evenly.
Top with peeled garlic cloves, tomato rings and peppers halved to 6-9 cm lengths.
Spread the remaining 50 g of tail fat on top and add the salt.
Cover the tray with aluminium foil and cook in the coolest spot near the mouth of a stone oven for 3 hours. Serve hot.
3 h
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1064 (Kayseri Ticaret Odası)Accessed: November 2, 2026
Last changed: November 1, 2026