Kuzu Tandır Kebab Turkish Roasted Lamb Recipe- Turkey Special
Kuzu Tandır Kebab is a revered traditional Turkish roast, featuring slow-roasted lamb cooked for hours until it becomes fork-tender meat with an incredibly succulent texture. Gently seasoned and roasted until deeply flavorful, this dish embodies slow-cooking mastery and makes an impressive, comforting centerpiece for any meal.
- Prep Time10 min
- Cook Time4 hr 30 min
- Total Time4 hr 40 min
Kuzu Tandır Kebab Turkish Roasted Lamb Ingredients:
- 2.5 to 3 lbs (1.2 to 1.4 kg) lamb leg or shoulder, bone-in or boneless
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1/4 cup olive oil
- 2 tbsp tomato paste
- 1 cup plain yogurt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1 tsp dried thyme or rosemary
- Salt, to taste
- Fresh parsley, chopped, for garnish
How to Make Turkish Doner Kebab Recipe:
Prepare the Marinade: In a bowl, combine minced garlic, chopped onion, olive oil, tomato paste, yogurt, cumin, coriander, paprika, black pepper, cinnamon, thyme or rosemary, and salt. Mix well.
Marinate the Lamb: Rub the marinade all over the lamb, ensuring it is well-coated.
Place the lamb in a large resealable bag or covered dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Preheat Oven: Preheat your oven to 325°F (165°C).
Prepare for Roasting: Remove the lamb from the refrigerator and let it come to room temperature.
Place the marinated lamb in a roasting pan or a Dutch oven. If using a Dutch oven, add a splash of water or broth to the bottom of the pan to keep the meat moist.
Roast the Lamb: Cover the roasting pan with aluminum foil or a lid if using a Dutch oven.
Roast in the preheated oven for 3 to 4 hours, or until the lamb is tender and easily pulls apart with a fork. Baste occasionally with the pan juices if desired.
Finish and Rest: Remove the foil or lid during the last 30 minutes of cooking to allow the lamb to develop a nice, crispy exterior.
Once done, let the lamb rest for 10-15 minutes before slicing to allow the juices to redistribute.
Serve: Garnish with fresh chopped parsley.
Serve with pilaf, roasted vegetables, and flatbread or pita.
Recipe Notes:
Low-and-Slow Cooking: Roast the lamb at low temperatures for extended hours to break down connective tissues and achieve that iconic melting tenderness.
Wrap for Moisture Retention: Use parchment paper and foil to wrap the lamb during roasting—this helps trap moisture and infuse flavor throughout.
Shredded Serving Style: Remove the meat from bones and shred or slice thinly for the best texture and presentation.
Warm Bread Pairing: Serve the tender lamb over warm flatbread or pita to soak up the rich juices.
Make-Ahead & Storage: Cook generous portions—leftovers freeze well or reheat beautifully in their own juices for easy future meals.
