Anatolian pit-roast · Made in your oven
Turkish Tandir Kebab Recipe (Slow-Roasted Lamb)
Fall-apart lamb. Crisp edges. Simple spices.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenTandir kebab is lamb cooked for hours in a clay pit until it falls apart. At home, a tightly sealed pot in a low oven gives the same result: the lamb braises in its own juices, then a short blast of high heat crisps the outside. The secret is patience and a tight seal so no moisture escapes.
The 3 laws of tandir kebab
Why this recipe works
High heat roasting
150°C for 3 hours turns tough cuts tender.
Open tray
A tight lid or foil seal keeps the juices in.
Pale meat
Uncover at high heat for the final 20 minutes.
Shopping and prep list
Ingredients
Lamb
Pot
To serve
The NineFoods tenderness check
Is the lamb ready to crisp?
After 3 hours, pull at the meat with two forks. Tap the result.
Method · 4 stages
Step by step
Season the lamb
- Rub the lamb with salt, pepper, cumin, paprika and thyme.
Seal and slow roast
- Lay onions, garlic and bay in a heavy pot, add water and the lamb, dot with butter.
- Seal with a lid or double foil and roast. Use the gauge above at 3 hours.
Crisp
- Uncover, baste with the juices and roast until browned and crisp.
Rest and serve
- Rest 10 minutes, pull into pieces and serve on bread with juices, yoghurt and sumac onions.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Not cooked long enough, or oven too hot.
Fix next time
Roast at 150°C until it pulls easily, adding time as needed.
Why
Seal leaked.
Fix next time
Double foil under the lid and add 100 ml water.
Why
Final high-heat stage skipped.
Fix next time
Uncover at 220°C for 20 minutes.
Why
Fat not drained.
Fix next time
Spoon fat off the juices before serving.
Why
Underseasoned.
Fix next time
Season generously and serve with sumac onions.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb shoulder | Ideal fat and collagen | Lamb leg (slightly leaner) |
| Oven pot | Replaces the clay pit | Slow cooker 8 hours, then crisp under the grill |
| Thyme | Anatolian herb | Oregano |
| Butter | Richness | Olive oil |
| Pide bread | Soaks up juices | Lavash or naan |
After the meal
Serve, store, reheat
Serve with
Pide, yoghurt, sumac onions and rice pilaf.
Store
Fridge 3 days. Freezer 2 months.
Reheat
Covered with juices at 160°C for 15 minutes.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the lamb ready to crisp) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Tandir kebab FAQ
What is tandir kebab?
A Turkish dish of lamb slow-cooked for hours in a clay pit (tandir) until it falls off the bone.
Is tandir the same as tandoori?
Both words come from the same root for a clay oven. Turkish tandir kebab is slow-cooked, while Indian tandoori is cooked fast at high heat.
Can I make tandir kebab without a pit?
Yes. A sealed heavy pot in a 150°C oven for about 3 hours gives a very similar result.
Which cut is best for tandir?
Lamb shoulder on the bone.