Cağ kebabı is a traditional Turkish dish originating from the Erzurum region in Eastern Anatolia. Renowned for its unique preparation and flavor, this kebab is made from marinated lamb or mutton, which is seasoned with a blend of herbs and spices before being skewered horizontally on a rotating spit. Unlike the more commonly known vertical döner kebab, cağ kebabı is cooked over an open wood fire, allowing the meat to develop a rich, smoky flavor. Thin slices are shaved off and served on skewers, often accompanied by flatbreads and fresh accompaniments, offering a distinctive and authentic taste of Turkish culinary heritage.