Kuzu Tandir Kebab – Turkish Roasted Lamb

Why You’ll Love This Recipe

This Turkish roasted lamb is a true showstopper. The lamb is marinated in a blend of spices and herbs, allowing it to absorb all the flavors before it is slow-cooked to perfection. The slow-roasting method ensures that the meat is incredibly tender and flavorful. If you’re a fan of rich, savory, and aromatic meats, this dish will become a favorite in your recipe repertoire. It’s perfect for a special gathering or simply to enjoy a delicious, comforting meal at home.

Ingredients

• 1.5 kg lamb shoulder or leg, boneless, cut into chunks
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup yogurt
• 2 tablespoons lemon juice
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/4 cup pomegranate molasses (optional for a tangy kick)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine garlic, onion, olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper. Add the yogurt and lemon juice, mixing everything together until a smooth marinade forms.
2. Add the lamb chunks to the marinade and toss to coat them evenly. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the lamb to marinate.
3. Preheat your oven to 150°C (300°F). Place the marinated lamb chunks in a large roasting pan or baking dish.
4. Cover the pan with foil and slow-roast the lamb in the preheated oven for about 2.5 to 3 hours, or until the lamb is fork-tender and cooked through.
5. Once the lamb is tender, remove the foil and increase the oven temperature to 220°C (425°F). Roast the lamb for an additional 10-15 minutes, allowing the top to become golden and crispy.
6. Remove the lamb from the oven and let it rest for a few minutes. Garnish with fresh parsley and pomegranate molasses, if desired.
7. Serve the Kuzu Tandir Kebab with warm flatbread, rice, or vegetables, and enjoy!

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Marinating Time: 4 hours (or overnight)
• Cooking Time: 3 hours

Variations

• You can substitute lamb with beef or goat if preferred.
• For a spicier version, add a pinch of chili flakes or cayenne pepper to the marinade.
• To make it more aromatic, add some fresh rosemary or thyme to the marinade.
• If you don’t have access to pomegranate molasses, you can use balsamic vinegar for a tangy flavor.

Storage/Reheating

• Storage: Leftover Kuzu Tandir Kebab can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the lamb in a covered dish and warm it in the oven at 160°C (325°F) for 15-20 minutes, or until heated through. You can also reheat it in a skillet over medium heat for a quicker option.

FAQs

What is Kuzu Tandir Kebab?

Kuzu Tandir Kebab is a traditional Turkish dish made with lamb that is slow-roasted in the oven until it is tender and full of flavor.

Can I make this recipe with beef instead of lamb?

Yes, you can substitute the lamb with beef or goat if you prefer. Just keep in mind that the cooking time might vary depending on the type of meat used.

How long should I marinate the lamb?

For the best flavor, marinate the lamb for at least 4 hours, but ideally overnight. This allows the lamb to absorb the spices and herbs in the marinade.

What should I serve with Kuzu Tandir Kebab?

This dish pairs well with warm flatbread, rice, roasted vegetables, or a fresh salad. You can also serve it with a yogurt-based sauce for extra creaminess.

Can I use other spices for the marinade?

Absolutely! You can experiment with different spices like turmeric, ginger, or even a touch of saffron for a more exotic flavor profile.

Can I cook the lamb faster than 3 hours?

While it is possible to cook the lamb at a higher temperature for a shorter period, slow-roasting is key to achieving that melt-in-your-mouth texture and full flavor. If you’re in a rush, consider using a pressure cooker.

Is there a vegetarian version of this recipe?

Yes, you can substitute the lamb with vegetables such as mushrooms, eggplant, or zucchini. The marinade will still give the vegetables a rich, aromatic flavor.

How can I make this recipe spicier?

To make the dish spicier, add chili flakes, cayenne pepper, or fresh chopped chili peppers to the marinade.

Can I make this in a slow cooker?

Yes, you can cook the marinated lamb in a slow cooker on low for 6-8 hours, or on high for 3-4 hours until tender.

Can I freeze leftovers?

Yes, you can freeze the cooked lamb in an airtight container for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it in the oven.

Conclusion

Kuzu Tandir Kebab is a mouthwatering, flavorful dish that’s perfect for anyone who enjoys rich, tender lamb. With its aromatic spices and slow-roasting method, this recipe is guaranteed to impress your guests or provide a hearty meal for the family. Whether you’re serving it for a special occasion or just as a comforting dinner, this Turkish classic is sure to be a hit. Enjoy!