It is a rather recent introduction into Turkey's larger cities and is met with increasing popularity. It is practically exclusively prepared by kebab "usta"s from Erzurum, in restaurants often also owned, managed and staffed by natives of the same region and is as such, deeply associated with Erzurum.
Cağ Kebab is also called "yatık döner" (horizontal döner), although the meat used and its preparation differs from döner kebab. Cubes of lamb are marinated, as a first stage, with a marinade of onions and spices, and then roasted over wood fire first on a horizontal rotating spit, and finally on a skewer alongside tomatoes and peppers.
Wipo Publishes Patent of O?uz Atalay, Yakup Altun and U?ur Atalay for "Automatic Doner Kebab Slicing Machine" (Turkish Inventors)
Oct 31, 2013; GENEVA, Oct. 31 -- Publication No. WO/2013/158056 was published on Oct. 24.Title of the invention: "AUTOMATIC DONER KEBAB SLICING...
I Invented the Doner Kebab, but Never Got a Slice of the Action; MEET THE PATENT LOSERS... M61WOBS TICK-UP M62 Stick-Up
Oct 29, 2013; Byline: AMANDA KILLELEA HE will go down in history as the man who invented the doner kebab. But Kadir Nurman - a Turkish...