Kuzu Tandır Kebab

5 from 2 votes

Learn to make Kuzu Tandır Kebab, the Turkish slow-roasted lamb dish traditionally cooked in a clay oven. Tender, juicy, and perfect for a crowd.

Prep Time10

Cook Time4 30

Total Time4 40

Course: Main Course

Cuisine: Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 652kcal

Author: Ayla Clulee

Ingredients

5½ lbs shoulder of lamb (2½ kg)
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)

US Customary - Metric

Instructions

Preheat your oven to 430° F (220° C).
In a small bowl, mix together olive oil, garlic, salt, pepper, and dried thyme (or oregano).
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.
Rub the mixture all over the lamb, gently massaging it into the meat for a couple of minutes.
Wrap the lamb shoulder tightly with 2 layers of large pieces of parchment paper followed by 2 layers of tin foil.
Place the wrapped lamb shoulder on a cooking rack sitting on a baking tray, then place it in the preheated oven.
Cook the lamb for 2 ½ hours, and then reduce the heat to 285° F (140° C).
Let the lamb cook for another 2-3 hours, until it is fork-tender.
Remove the lamb from the oven, place it in a large bowl or plate, and carefully open the wrappings.
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.
Set the oven temperature to 360° F (180° C), and place the lamb meat back in the oven for 15 to 20 minutes, until the meat lightly browns.
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.

Video

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 reduces cooking time and gives juicier 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. Placing a small bowl of water in the oven alongside it adds extra moisture too.
Make sure you place the wrapped lamb shoulder on a cooking rack sitting on a baking tray before placing it in the oven.
Store leftovers in an airtight container in the fridge for up to five days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat gently in a covered pan with a splash of water or stock over low heat, or in a 300°F (150°C) oven covered with foil. Avoid the microwave, it dries the meat out quickly.
This recipe is naturally gluten-free and dairy-free as written. The naan or pita bread served alongside is not, swap in a gluten-free flatbread or serve over rice instead if needed.
Shoulder is the best cut for this method thanks to its fat and connective tissue. Lamb leg is leaner and can dry out if cooked the same way, so watch it closely and consider a shorter cooking time if that’s what you have.
Short on time or don’t have an oven-safe rack? A pressure cooker is a common home shortcut for this dish, though the oven method gives the most authentic texture.

Nutrition