Cooks this dish for paying guests · Verified chef · Answers buyers directly
15 h total40 min hands-onServes 4Easy
23 more verified cooks and this recipe costs $2.99
RISING → POPULARCubes from the leg, marinated in onion juice rather than acid, and cooked fast.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Lamb leg000 g
Lamb tail fat000 g
Onion000 g
Milk000 g
Olive oil000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Lamb leg, and asking for kuyruk yagi
Salting only as it goes on the fire
Ember height for skewers
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 11 of the 13 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: keeping lean lamb from drying out — step 8 of 13.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Mehmet Kaya watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
No salt in the marinade
Resting under lavash, not foil
Turning constantly, not once
The onion-juice marinade that tenderises without souring, and the fat cube spacing that bastes the meat as it turns.
Written by Mehmet Kaya. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
27 people cooked it, 86% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 23 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
