turque··moyen

Turkish Tandır Kebabı with Spices and Herbs (Roasted Lamb Shoulder)

Name: Turkish Tandır Kebabı with Spices and Herbs (Roasted Lamb Shoulder)
Cook time: 150 min
Total time: 150 min
Yield: 6 portions
Cuisine: turque
Ingredients: 1.5 kg boneless lamb shoulder; 200 ml plain yogurt; 3 tbsp olive oil; 4 cloves crushed garlic; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 250 g cherry tomatoes; 2 red onions; 2 tbsp melted butter

Ah, Tandır Kebabı! This festive Turkish dish is a true invitation to travel. Imagine a tender lamb shoulder, long marinated in yogurt perfumed with cumin and paprika, then slowly roasted in the oven until the outside becomes crispy while the inside melts in your mouth. Traditionally cooked in a clay oven (tandır), this home version captures all the essence of Anatolian gatherings, where special occasions are celebrated around juicy, fragrant meat. You will love the contrast between the spiced crust and the meat so tender it falls apart with a fork. Serve it with confit tomatoes, caramelized onions and a bit of fresh yogurt to balance the flavors. It's a piece of tradition that will make your meal unforgettable.

min(prep + cook 150)

6 servings

kcal

Ingredients

boneless lamb shoulder1.5 kg
plain yogurt200 ml
olive oil3 tbsp
crushed garlic4 cloves
ground cumin2 tsp
smoked paprika1 tsp
dried oregano1 tsp
salt1 tsp
black pepper1/2 tsp
cherry tomatoes250 g
red onions2
melted butter2 tbsp

Instructions

1
Mix yogurt, olive oil, garlic, cumin, paprika, oregano, salt and pepper. Coat the lamb shoulder with this marinade. Cover with plastic wrap and refrigerate for at least 4 hours, ideally 12 hours.
2
Preheat oven to 150°C (300°F). Place marinated lamb in a baking dish, add halved cherry tomatoes and quartered red onions.
3
Cover the dish tightly with aluminum foil and bake for 2 hours. The meat should become very tender.
4
Remove the foil, increase temperature to 200°C (400°F), drizzle meat with melted butter and continue baking 20-30 minutes until the surface is golden and crispy.
5
Let the meat rest 10 minutes under foil, then shred or serve in thick slices with roasted vegetables.
6
Serve hot with Turkish bread (pide or lavash), arugula and pomegranate salad, and a bowl of plain yogurt.

#turc #agneau #kebab #plat festif #viande rôtie #cuisine turque #tandır

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