Lamb and Mutton Dishes

Cağ kebabı is a kebab variety originating from the Turkish city of Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for about 12 hours, and the meat is then placed on a big horizontal skewer and cooked over a wood fire... READ MORE

Sate kambing is a traditional dish and a type of satay prepared with goat or mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, gr... READ MORE

Antikristo is a traditional technique of cooking meat on Crete. A young lamb (or a goat, on rare occasions) is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire in a circul... READ MORE

Döner kebab is a delicacy that is known throughout the world, consisting of grilled pieces of meat that are shredded from a vertical skewer. The meat is typically seasoned with fresh herbs and spices. Originally, the meat used in döner w... READ MORE

Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, g... READ MORE

Jingisukan is a Hokkaido-specialty consisting of grilled mutton or lamb. The dish is always prepared tableside on the convex-shaped grills. The guests are served with sliced meat, which can be plain or marinated, and are then encouraged to grill t... READ MORE

A specialty of the city of Bursa, İskender kebap is named after a butcher called İskender Efendi, who first prepared this flavorful dish. It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, whil... READ MORE

Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with ... READ MORE

Grilled lamb chops are a traditional Greek dish that is popular throughout the country and usually enjoyed as the main course. Lamb chops are usually marinated in various combinations of olive oil, lemon juice, and a variety of fresh herbs before ... READ MORE

Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically... READ MORE

Tanjia is a unique Moroccan specialty made by cooking lamb meat in a clay urn along with flavorings such as saffron, cumin, garlic, lemons, and olive oil. The dish is especially popular in Marrakech, where the urns are filled with all of the ingre... READ MORE

Xinjiang lamb skewers is a dish consisting of pieces of lamb (rarely even mutton) that are skewered onto a stick and then grilled using a special technique. The lamb is first cut up into pieces, each having a different texture and flavor. Every pi... READ MORE

Cordero al palo is a traditional lamb specialty that involves roasting a whole lamb on a spit, a cooking technique which has long been practiced in Chile and Argentina (especially Patagonia). The lamb is slowly cooked for several hours over a wood... READ MORE

Haneeth is a traditional dish from the Asir region of Saudi Arabia and Shabwah/Hadramout region of Yemen, popular across the Arabian Peninsula. It features slow-roasted, spice-rubbed lamb, typically cooked in a Tannour oven, served on a bed of ric... READ MORE

Kabab chenjeh is a Persian dish from Iran consisting of succulent cubes of lamb that are marinated and grilled over an open flame. It has long been associated with gatherings and feasts, particularly in the northern a... READ MORE

Dande kabab is a distinctive Iranian dish originating from the Kermanshah province in western Iran, renowned for its robust flavors and reliance on high-quality lamb ribs. This kebab takes its name from the Persian wo... READ MORE

Also known as arrustelle or rustelle in local dialect, arrosticini are skewers made with castrato, the meat of castrated sheep, mutton, or sometimes even lamb, traditionally grilled on an elongated, charcoal-fired brazie... READ MORE

Lechazo is a Spanish dish consisting of a roasted suckling lamb. In order for the lamb to classify as lechazo, it must weigh between 5 and 7 kg and its age cannot be more than 20 to 30 days. The lamb must be fed only on its mother's milk, hence th... READ MORE

Chelo kebab is an Iranian dish that combines steamed saffron rice with skewered, grilled meat, most often ground lamb or beef, served alongside accompaniments such as grilled tomatoes, butter, and raw onion. The name ... READ MORE

Originating from Türkiye’s Aegean region, çöp şis is a kebab variety which, in modern Turkish, could be translated as trash shish or garbage shish. Despite the indecent connotationsREAD MORE

Kleftiko is a typical Greek dish that is commonly prepared at festive events and celebrations, consisting of a succulent piece of lamb or goat meat that is wrapped in foil and baked in airtight ovens. Also spelled as klephtiko, the name c... READ MORE

Alinazik is a Turkish kebab variety originating from Gaziantep. It consists of char-grilled and puréed eggplants that are combined with garlic yogurt sauce, then topped with chunks of meltingly sweet lamb. The meat is typically stewed with ... READ MORE

Kuzu şiş is a traditional type of kebab. This meat dish is made with chunks of lamb meat, mushrooms, green peppers, shallots, cherry tomatoes, and eggplants. The meat is usually marinated in a mixture of yogurt, olive oil, garlic, cumin, Turkish p... READ MORE

Kabab torsh is a sour marinated kebab originating in Iran’s northern Caspian provinces, especially Gilan and Mazandaran. This dish is made from chunks of beef or lamb that are soaked in a rich marinade featuring... READ MORE

Beyti is a traditional kebab variety originating from Istanbul. It consists of ground lamb or beef that's seasoned with spices, grilled on a skewer, then served wrapped in lavash, cut into pieces, and topped with tomato sauce and yogurt. The groun... READ MORE

Chanakhi is a hearty Georgian stew made with lamb, eggplant, sweet peppers, and tomatoes. The stew is typically flavored and seasoned with coriander, basil, pepper, and salt. This flavorful dish is traditionally served in individual clay pots, cal... READ MORE

A specialty of Pashtun cuisine, chopan kabob is made with lamb meat roasted over a traditional Afghan charcoal brazier called mankal. It was named after sheep herders (chopan is a Pashto word for shepherd) who used to rub chunks ... READ MORE

Tsigaristo is a traditional dish originating from Crete. It's prepared by sautéeing the onions in olive oil, then adding seasoned lamb meat and frying it in the pan or a clay pot over low heat. Near the end of cooking, a bit of lemon is add... READ MORE

Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there i... READ MORE

Kebab koobideh is a type of Iranian minced meat kebab prepared by combining ground lamb, beef, or a blend of both with grated onion and simple seasoning before shaping the mixture onto wide metal skewers and grilling ... READ MORE

Rogan josh is an aromatic lamb curry that is believed to be of Persian origin, although today it is more closely associated with the Kashmir region of India. The stew is characterized by tender meat and a thick, fiery red sauce coming from deseede... READ MORE

Kabab barg is an Iranian dish consisting of thin slices of marinated lamb or beef, carefully skewered and grilled over hot coals to achieve a tender, juicy texture with a lightly charred exterior. Its name means &ldqu... READ MORE

Seekh kabab is a delicious, juicy Pakistani kebab variety made with a combination of minced meat (typically lamb), onions, garlic, ginger, coriander, lemon juice, yogurt, and garam masala. The spices used in the dish can be modified according to p... READ MORE

Ghormeh sabzi is an Iranian herb stew that has become one of the country’s most widely prepared and recognized dishes, appreciated for its complex flavor that combines aromatic greens, tender meat, and a signatu... READ MORE

This Greek classic consists of an oven-roasted combination of potatoes and a leg of lamb, which can be marinated or seasoned with olive oil and fresh herbs. The dish is mainly prepared for special occasions or family gatherings, and it is typicall... READ MORE

Stufat is a Romanian meat stew, typically made with lamb, chopped scallions, fresh green garlic, tomato paste, oil, and seasonings. This traditional dish is connected with the arrival of spring, the time when new plants and herbs are starting to g... READ MORE

Testi kebab is a traditional kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly p... READ MORE

Kabab loghmeh is a minced lamb kebab originating from Iran, particularly associated with the culinary traditions of Tehran and other urban centers. It consists of seasoned minced lamb, molded onto wide metal skewers... READ MORE

Cordero patagónico al asador is a Patagonian meat delicacy consisting of a whole, opened, and butterflied lamb roasted over an open fire. The lamb is attached to an iron cross, and it is then placed near the fire, slightly angled in order t... READ MORE

Laban immo is a traditional Levantine dish that's prized for being simple and nutritious. It's a yogurt and rice specialty made with lamb. The name of the dish means the milk of his mother, and the ingredients used to prepare it include lamb neck,... READ MORE

Chakapuli is a popular Georgian stew consisting of either beef or lamb meat, unripe sour plums, onions, green peppers, white wine, and herbs and seasonings such as tarragon, coriander, garlic, and salt. It is especially popular during spring, when... READ MORE

Lyulya kebab is a unique kebab variety popular throughout the Caucasus region. It typically consists of ground lamb combined with finely chopped onions. The mixture is seasoned with salt and black pepper, then skewered and grilled. Other types of ... READ MORE