Konya oven kebab
Ingredients
- 1,000 gDiced lamb
- 20 gSalt
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Diced lamb98%
- Salt 2%
Ingredients by weight, heaviest at the bottom.
Method
Rest the boneless lamb for a day before cooking.
Sprinkle the salt in a large tray (copper if you have it), add the meat and mix well.
Place the tray in a well-heated oven. While it cooks, turn the pieces over with a wooden stick every 3-4 minutes until browned and cooked through.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1113 (Konya Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026