Tandır Kebabı

Name: Tandır Kebabı
Cook time: 190 min
Total time: 190 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1.5 kg Bone-in Lamb Shoulder, or leg; 2 tsp Salt, fine; 1 tsp Pepper (Black), freshly ground; 2 Bay Leaves; 1 tsp Dried Thyme, kekik; 250ml Water; 300g Long-Grain Rice, Baldo or similar; 40g Orzo, şehriye; 2 tbsp Butter; 1 tbsp Neutral Oil; 540ml Chicken Stock, hot or water; 1 tsp Salt; 1 large Red Onion, thinly sliced; 1 tbsp Ground Sumac; 1 tbsp Lemon Juice; 1 tbsp Olive Oil; 1 handful of Parsley, chopped; 4 Turkish Green Peppers, çarliston or sivri biber; 2 Tomatoes; 1 tbsp Olive Oil; 4 sheets of Lavaş (Lavash), flatbread; 1 pinch of Salt; 1 pinch of Salt

Tandır Kebabı is a slow-braised, fall-apart lamb shoulder with deeply savory juices, served with a buttery orzo and long-grain rice pilaf, charred peppers and tomatoes, and a bright sumac-onion salad. The lamb is seasoned simply and cooked low and slow until meltingly tender, then shredded and served on warm lavaş for a rustic, comforting feast. Perfect for a relaxed weekend meal or feeding a crowd.

Tandır Kebabı is a slow-braised, fall-apart lamb shoulder with deeply savory juices, served with a buttery orzo and long-grain ric... Show more

Traditional Turkish Recipe

Health Grade

C+ · Balanced

Time

3 hrs

Price

2,86 €

Calories

1274 kcal

nutritious

high protein

low sugar

comfort food

Method

Season the lamb

Pat the Bone-in Lamb Shoulder (or leg) dry and rub it all over with 2 teaspoons Salt, 1 teaspoon Pepper (Black), and 1 teaspoon Dried Thyme (kekik). Nestle in the Bay Leaf, add 250 ml Water to a Dutch oven or heavy ovenproof pot, and cover tightly so the lamb can roast in steam and its own juices.

Preheat the oven

Set the oven to 160° C and let it come fully up to temperature while you finish the lamb. A steady oven helps the shoulder cook evenly from edge to bone.

Roast the lamb

Put the pot in the oven and roast, covered, for 2 hours 30 minutes. Uncover, spoon the juices over the meat, and roast for 30 minutes more until the outside is deeply browned and the lamb is fork-tender. Transfer it to a board and let it rest while you finish the sides.

Rinse the rice

While the lamb roasts, rinse 300 g of Long-Grain Rice (Baldo or similar) under cold water, swishing it around until the water runs mostly clear. Drain it very well so the pilav stays fluffy.

Toast the rice

In a medium saucepan, melt 2 tablespoons Butter with 1 tablespoon Neutral Oil over medium heat. Add 40 g Orzo (şehriye) and cook, stirring often, for 3 to 4 minutes until it turns golden, then stir in the drained rice and keep it moving for 1 minute so every grain is coated and glossy.

Simmer the pilav

Pour in 540 ml hot Chicken Stock (hot or water) and 1 teaspoon salt, stir once, and bring it to a boil. Cover, lower the heat to the smallest simmer, and cook for 12 minutes. Turn off the heat and let it steam for 10 minutes before fluffing with a fork.

Dress the onions

Thinly slice the Red Onion and toss it with 1 tablespoon Ground Sumac, 1 tablespoon Lemon Juice, 1 tablespoon Olive Oil, a handful of chopped Parsley, and a pinch of salt. Let it sit for 10 minutes so the onion softens and turns bright pink.

Grill the vegetables

During the lamb's final 10 minutes or while it rests, trim the Turkish Green Peppers and halve the Tomatoes. Toss them with 1 tablespoon olive oil and a pinch of salt, then grill them on a hot tray under the broiler for 4 minutes. Turn the peppers and flip the tomatoes, then grill for 4 minutes more until blistered, softened, and lightly charred.

Plate and serve

Pull the lamb into large chunks or gently separate it from the bone. Pile the pilav onto a platter, top or surround it with the lamb, add the sumac onions and grilled vegetables, and serve with the Lavaş (Lavash) on the side.