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Kuzu Tandır Kebab - Turkish Roasted Lamb

Kuzu Tandır Kebab is a delicious slow-cooked Turkish Roasted Lamb dish traditionally cooked in a clay tandır oven for long hours, until fork tender. 

Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 40 mins
Servings: 8 people
Calories: 652 kcal
Course: Main Course
Cuisine: Turkish

Ingredients

  • 2.5 kg shoulder of lamb
  • 1 tablespoon good quality olive oil
  • 2 cloves garlic (pasted)
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or oregano
  • 8 pieces naan bread (for serving)
  • 1 tomato, pepper, and onion (to garnish)

Instructions

    Cup of Yum
  1. Preheat your oven to 220° C (430° F).
  2. In a small bowl, mix together olive oil, garlic, salt, pepper, and dried thyme (or oregano).
  3. Slit the top of the fatty side of the lamb shoulder joint with a small sharp knife to help the marinade go through the meat.
  4. Rub the mixture all over the lamb, gently massaging it into the meat for a couple of minutes.
  5. Wrap the lamb shoulder tightly with 2 layers of large pieces of parchment paper followed by 2 layers of tin foil.
  6. Place the wrapped lamb shoulder on a cooking rack sitting on a baking tray, then place it in the preheated oven.
  7. Cook the lamb for 2 ½ hours, and then reduce the heat to 140° C (285° F).
  8. Let the lamb cook for another 2-3 hours, until it is fork-tender.
  9. Remove the lamb from the oven, place it in a large bowl or plate, and carefully open the wrappings.
  10. Separate the meat from the bone using a thong or a fork, shred it, and transfer it to a baking dish along with the cooking juices.
  11. Set the oven temperature to 180° C (360° F), and place the lamb meat back in the oven for 15 to 20 minutes, until the meat lightly browns.
  12. Place the naan bread or pita bread in the oven for 10 minutes to warm them up before serving them with your Kuzu Tandir Kebab.

Notes

  • To achieve the best flavor, purchase a good quality cut of meat from your local farmers and butchers. When you buy your lamb, ask your butcher to clean off as much excess fat as possible. 
  • Take the meat out of the fridge 1 hour before you’re ready to start cooking to bring it to room temperature. This step is necessary to reduce cooking time and ensure more juicy meat.
  • Wrap the lamb shoulder tightly with 2 layers of large pieces of parchment paper followed by 2 layers of tin foil to create steam and to keep the meat moist.
  • Make sure you place the wrapped lamb shoulder on a cooking rack sitting on a baking tray before placing it in the oven.
  • You can keep the leftovers in an airtight container for up to five days when refrigerated. If you want to keep them longer, you can freeze them for up to 3 months

Nutrition Information

Calories 652kcal (33%) Carbohydrates 60g (20%) Protein 49g (98%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 136mg (45%) Sodium 1564mg (65%) Potassium 573mg (16%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 6IU (0%) Vitamin C 0.3mg (0%) Calcium 108mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 652

% Daily Value*

Calories 652kcal 33%
Carbohydrates 60g 20%
Protein 49g 98%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 136mg 45%
Sodium 1564mg 65%
Potassium 573mg 12%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 6IU 0%
Vitamin C 0.3mg 0%
Calcium 108mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.