Cağ kebabı (Turkish: [ˈdʒaː ceˈbabɯ]) is a horizontally stacked marinated rotating lamb kebab variety, originating in Erzurum Province, Turkey.

This uniquely prepared kebab has become, as years passed, a trademark of Erzurum where all the famous Usta,[nb 1] like Şakir Aktaş and Kemâl Koç, run restaurants.

[2][3][4] Note that while it is increasingly available in most Turkish cities, the Cağ kebabı is especially popular in Erzurum, whereas enjoying an ever-growing success in Istanbul and Ankara.

Ottoman travel books of the eighteenth century cite a kebab cooked on wood fire consisting of a horizontal stack of meat, known as "Cağ Kebabı" in the Eastern Turkish province of Erzurum, which is probably the earlier form of döner as known.

This typically includes a mechanism for turning the meat, another one for raising and lowering it, and also dents on the side to move the stack towards the fire as it gets thinner after servings are repeatedly cut away.