Cağ kebab (cağ kebabı)

Instructions

1. Cut the lamb into large 4 cm (1½ in) cubes and grate the onions, then crush the garlic.
2. In a large bowl, mix the grated onion, garlic, yogurt, oil, tomato paste and spices.
3. Add the meat, mix well, cover and marinate in the fridge for at least 4 hours, ideally overnight.
4. Preheat the oven to 180 °C (350 °F), then place the meat and its marinade in an ovenproof dish covered with foil.
5. Bake for 1 h 30 to 1 h 45, stirring once, until the meat falls apart easily with a fork.
6. Remove the foil, raise the oven to 220 °C (425 °F) and brown for 10 minutes to caramelise the edges.
7. Serve the meat thinly sliced with thinly sliced red onion, lemon and warm flatbread.