"Yozgat Tandır Kebab", made in Yozgat province, takes its name because it has been made with its unique production method in Yozgat for years. The most important feature that distinguishes Yozgat Tandır Kebab from other types of kebab is; The meat used in the production of the aforementioned kebab is obtained from 1-year-old lambs, which are called "toklu", raised in the natural environment, fed with natural foods in the Bozok plateau, and it is cooked on skewers in the middle of a two-sided fire in specially prepared tandoori ovens with its own cooking technique.

Tandoor oven; It is produced from the mortar obtained by mixing 250-300 kg of salt and fire earth on fire brick. In this way, the stove retains heat. There is a long iron in the middle of the hearth and fire is burning on both sides. There is a pan in the lower middle part and the fat flowing from the meat accumulates here. The oil accumulated here is filtered and the bread served is lubricated.

Production Method:

Yozgat Tandoori Kebab Ingredients (for 4 people):

1 kg of lamb, 1/2 kg of tomatoes, 250 g of green pepper, 2 heads of onion, salt and pepper.

Preparation of Tandır Kebab: Tandır Kebab is made from the meat obtained by removing the nerves of the lamb, removing the fat, dividing it into large pieces, then dipping the lamb meat in salt and keeping it in the refrigerator for twenty-four hours. Meanwhile, oak woods are placed on the two sides of the tandoor made of special soil and burned. When the fire in the tandoor turns into embers, the meat, which is left to rest a day before, is immersed in an iron bottle and given to the oven. The meat is taken out of the tandoor after about an hour. It is pierced in several places with a knife and given to the tandoor again. After cooking for another twenty-five thirty minutes, it is removed and left for another thirty minutes. After that, the meat is sliced into leaves and served with tomato, parsley, pepper, onion and lavash bread.