Tandır Kebab

Sample Dishes from Turkish Cuisine

Tandır Kebab (Tandır Kebabı)

Onions10 large size1 kg
Salt5 tablespoon60 grams
Black pepper2 teaspoon4 grams
Thyme2 tablespoon3 grams
Whole lamb (meat and bones only)1 small size8 kg
Tomato paste2 tablespoon20 grams
Yogurt1 cup220 grams


Peel the onions, chop finely or grate, add salt, black pepper and thyme and rub the lamb inside and out with this mixture. Spread the lamb well on the outside with a yogurt and tomato paste mixture. Place an uncovered kettle full of water at the bottom of the tandır, which is preheated and has coal embers at the bottom. Suspend the lamb over tandır so that it does not touch the bottom. Close the lid of tandır and seal it with dough, leaving to cook for about 2 hours. As tandır (an underground brick oven) cannot be readily found everywhere, you can first cook the lamb in a covered large kettle with about 2 cm. water on the bottom over low heat. Then spread it first with the onion - spice and then yogurt- tomato paste mixture and place in a large baking pan. Bake it in oven, adding the cooking liquid of the meat.

Servings: 30

Nutritional Value
(in approximately one serving)

Energy717 cal
Protein44.7 g
Fat57.0 g
Carbohydrates3.2 g
Calcium45 mg
Iron3.53 mg
Phosphorus410 mg
Zinc8 mg
Sodium1002 mg
Vitamin A38 iu
Thiamine0.37 mg
Riboflavin0.48 mg
Niacin12.89 mg
Vitamin C2 mg
Cholesterol188 mg


It is prepared in various regions mostly as a feast dish. The cooked lamb is brought to the table as a whole. It can also be prepared with "çebiç" (1 year old goat).