There is almost no recipe for Konya oven kebab: lamb, salt, oven. No spices, no vegetables, no water. The fat of the meat melts and runs down, and the meat cooks in its own fat. In a recipe this plain the only variable is the quality of the meat.
Ingredients
For the meat
To serve alongside
Method
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Prepare the meat
Rub the pieces of meat thoroughly with salt. Add nothing else.
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Set it on a rack
Put a wire rack over an oven tray and lay the meat on the rack. The melting fat will drip into the tray.
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Cook at a low heat
Set the oven to 160 degrees and cook for 2 hours.
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Baste with the fat
Spoon the melted fat from the tray over the meat and cook for 30 minutes more.
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Brown it
Raise the temperature to 220 degrees and cook for 15 minutes, until the surface browns.
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Serve
Serve on flatbread with sumac onion.
Tips
- Do not choose lean meat. In this recipe the fat is the cooking medium; without it there is no oven kebab.
- Put the meat on the rack, not in the tray; meat sitting in its own fat poaches rather than browns.
- Add no spices. The identity of the recipe is its plainness.
Nutrition
560
kcal
44 g
Protein
42 g
Fat
2 g
Carbs
Values are per serving and approximate.