Kebap Kuzu Tandır

Kebap Kuzu Tandır is a succulent Turkish dish featuring tender lamb slow-cooked to perfection, infused with aromatic spices and herbs. Served with a side of fresh vegetables and warm flatbread, it offers a delightful and hearty meal experience.

Ingredients

• Lamb shoulder - 500 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 4 cloves, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Rosemary - 1 teaspoon, dried
• Thyme - 1 teaspoon, dried
• Water - 250 milliliters
• Lemon - 1, juiced
• Fresh parsley - for garnish
• Flatbread - 2 pieces

Steps

1. 1. In a large bowl, combine the olive oil, minced garlic, cumin, paprika, black pepper, salt, rosemary, thyme, and lemon juice to create a marinade.
2. 2. Cut the lamb shoulder into large chunks and add them to the marinade. Mix well to ensure the lamb is fully coated. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
3. 3. Preheat your oven to 160°C (320°F).
4. 4. In a large oven-safe pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent.
5. 5. Add the marinated lamb to the pot, browning it on all sides for about 5-7 minutes.
6. 6. Pour the water into the pot, cover with a lid, and transfer it to the preheated oven.
7. 7. Let the lamb cook for about 2 hours, or until it is very tender and easily pulls apart with a fork.
8. 8. Once cooked, remove from the oven, shred the lamb with two forks, and mix it with the juices in the pot.
9. 9. Serve hot with flatbread and garnish with fresh parsley.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in essential vitamins and minerals, including zinc and iron.

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