Hand-chopped lamb is seasoned with salt and thyme, then grilled over oak embers in Trakya style.
25 min prep 14 min cook
Keeps the screen on · step-by-step guide · built-in timer
Trim the rested lamb of sinew.
Chop the meat with a cleaver for 12 minutes until the pieces are lentil-sized.
Mix the chopped meat with salt and dried thyme.
Place the meat on a wire grill in large flat pieces.
Cook over oak charcoal for 6 to 7 minutes on each side.
Turn the tomatoes, peppers, and onion over the same embers for 6 minutes.
Serve the cleaver-chopped meat immediately with the roasted vegetables.
💡 Tip: Hand-chopping with a cleaver keeps the fibers juicy instead of crushing them in a machine.
🍽️ Serving suggestion: Serve hot with ember-roasted tomato, pepper, onion, and ayran.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
39
g protein
4
g carbs
38
g fat
6g
Sugar
3.4g
Fiber
1346.2mg
Sodium
25.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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