Tokat Kebabı (Clay Oven Lamb Kebab with Vegetables)

• Garlic6-8 cloves garlic, peeled and thinly sliced
• Black pepper3/4 tsp black pepper
• Potato600 g potatoes, peeled and cut into large pieces
• Eggplant600 g eggplant, peeled and cut into large pieces
• Fat100 g lamb tail fat (or 3 tbsp olive oil), cut into small cubes
• Salt1.5 tsp salt
• Tomato500 g tomatoes, cut into wedges
• Bread4 pieces of flatbread, for serving
• Lamb1 kg lamb shoulder, cut into cubes
• Bell pepper300 g green peppers, stemmed and cut into large pieces

How to Make It

• 1

  Prepare the Lamb and Vegetables (20 minutes): Cut 1 kg lamb leg or shoulder into 2.5 cm cubes. Season with 1.5 teaspoons salt and 3/4 teaspoon black pepper. Dice 600 g eggplants, 600 g potatoes, 300 g green bell peppers, and 500 g tomatoes into similar-sized pieces. Slice 6-8 cloves of garlic thinly. Place 100g lamb tail fat (or 3 tablespoons olive oil for a lighter version) in a small bowl; this will be used to baste the skewers for extra flavor and moisture.

• 2

  Assemble the Skewers (15 minutes): Using long metal or wooden skewers (if using wooden, soak them in water for 30 minutes first), thread the lamb and vegetables alternately. A typical sequence is eggplant, lamb, potato, pepper, tomato, garlic, then repeat. Ensure the pieces are snug but not too tight, allowing even cooking. Aim for 4-5 skewers per serving, depending on length. The visual layering is key to its appeal!

• 3

  Prepare the Oven and Baking Tray (10 minutes): Preheat your oven to 400°F (200°C) with the rack positioned in the middle. If you have a deep, rectangular baking tray, arrange it so the skewers can rest across its edges, allowing the vegetables and lamb to hang slightly into the tray without touching the bottom. This setup simulates the vertical cooking of a traditional Tokat oven and allows juices to collect.

• 4

  Initial Roasting (30 minutes): Place the assembled skewers over your prepared baking tray. Brush the lamb and vegetables generously with the melted lamb tail fat or olive oil. Roast in the preheated oven for 30 minutes. You'll notice the vegetables beginning to soften and the lamb starting to brown. This initial roasting builds flavor and texture.

• 5

  Add Water and Continue Roasting (30 minutes): After 30 minutes, carefully pull out the tray. Pour 1 cup (240ml) of hot water into the bottom of the baking tray – this creates steam and prevents the vegetables from drying out while also creating a delicious broth. Return the skewers and tray to the oven and continue roasting for another 30 minutes, or until the lamb is tender and well-cooked, and the vegetables are soft and slightly caramelized.

• 6

  Rest and Prepare Bread (5 minutes): Once roasted, remove the skewers from the oven. Gently transfer any accumulated juices from the bottom of the tray into a small bowl. Cover the skewers loosely with foil and let them rest for 5 minutes. While they rest, lightly warm 2-3 pieces of lavash or pita bread per person. This warm, soft bread is essential for soaking up the kebab's savory juices.

• 7

  Serve (Immediate): Carefully remove the lamb and vegetables from the skewers onto individual serving plates. Drizzle generously with the collected pan juices. Serve immediately with the warm lavash or pita bread, perhaps accompanied by a simple onion salad or a dollop of yogurt on the side. This is a meal meant for sharing and enjoying fresh!

• 8

  Tip: For an authentic experience, if you have access to a tandoor or wood-fired oven, the smoke and high heat will elevate the flavors significantly. However, a conventional oven yields excellent results too with this method.