Lamb Kebab on Iron Plate

Sample Dishes from Turkish Cuisine

Lamb Kebab on Iron Plate (Saç Kavurması)

Lamb leg (mediuım fat)-1 kg
Onion5 medium size300 grams
Tomato3 small size300 grams
Green pepper5 medium size75 grams
Dill½ bunch20 grams
Salt2 teaspoons12 grams
Black pepper½ teaspoon1 gram
Cummins½ teaspoon1 gram
Thyme1 teaspoon0.7 gram


Cut meat into one centimeter cubes, place on an iron plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop the tomatoes into 1 centimeter cubes. Add the pepper and the onion to the meat and stir for 1-2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.

Servings: 8

Nutritional Value
(in approximately one serving)

Energy353 cal
Protein21.7 g
Fat26.8 g
Carbohydrates5.4 g
Calcium32 mg
Iron2.20 mg
Phosphorus210 mg
Zinc4 mg
Sodium656 mg
Vitamin A567 iu
Thiamine0.21 mg
Riboflavin0.25 mg
Niacin6.40 mg
Vitamin C12 mg
Cholesterol88 mg


It is mostly prepared at picnics or special days such as making a sacrifice or promise, out of doors and over a charcoal fire. In the rural areas it is also eaten by rolling into yufka (thin pre-baked pastry). In the southern provinces goat meat is used instead of lamb.