|[Note Guidelines] Photographer's Note|
Cağ kebab (pronounced as djagh kebab) is a kebab variety, originating in Turkey's Erzurum Province, with the districts of Tortum and Oltu hotly disputing the title for the actual place of origin. In accordance with the yet unresolved discussion on its hometown, this kebab variety is sometimes also called "Oltu kebabı" or "Tortum kebabı" depending on the preference of the restaurateur.
Cağ Kebab is also called "yatık döner" (horizontal döner), although the meat used and its preparation differs from döner kebab. Cubes of lamb are marina, at a first stage, with a marinade of onions and spices, and then roasted over wood fire first on a horizontal rotating spit, and finally on a skewer alongside tomatoes and peppers.
The man's duty (at the right side of the photo) is rotating meat all the day, the sign of the top of man writing "Patience".
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OOF what a job.. You couldn't pay me enough to sit there beside a hot oven turning a spit. Great shot and yes I did a double take when I saw what that guy's job is. Did a bit of a workshop, nothing dramatic, just a few tweaks.