Olukbasi Capricorn Rotisserie Kebab Product Description and Distinctive Features: Olukbaşı Spit-Roasted Lamb Kebab is a traditional kebab made in the village of Olukbaşı, located in the Bozdoğan district of Aydın province. The preparation involves skewering a whole lamb on a food-safe rod and roasting it horizontally while it slowly turns over a wood fire. The ovens used for cooking are built at ground level and are fueled with wood sourced from oak or pine trees. Only female lambs aged between 6 to 12 months and weighing around 13-14 kg are selected for the production. Before roasting, rock salt is carefully rubbed on the inside of the lamb by hand, with no other spices added. The Olukbaşı Spit-Roasted Lamb Kebab, along with the skewer used for cooking, is transported to the serving location where it is then cut into portions, weighed, and served on a thick, food-safe wooden board. Traditionally, the kebab is prepared on Wednesdays, coinciding with the local market day within the geographical area. However, for large events such as weddings, it can be specially made on other days. According to local customs, the men are responsible for cutting, skinning, breaking down, and presenting the cooked lamb, while the women manage the cooking process. The origins of Olukbaşı Spit-Roasted Lamb Kebab trace back to the Turkmen nomads who settled in Olukbaşı Village during the Ottoman era. It holds a significant role in both the culture and economy of the region, establishing a strong link between its geographical origin and its esteemed reputation. Production Method: In the traditional production of Olukbaşı Spit-Roasted Lamb Kebab, lambs raised within the designated geographical area are used. Female lambs between 6 and 12 months old and weighing around 13-14 kg are slaughtered. After skinning, all internal organs except the kidneys and internal fats are removed. The lamb is then rested for one hour to ensure complete blood drainage. It is carefully skewered onto a food-safe stick, usually made from pine wood, passing through the neck and tail. Alternatively, stainless steel tubes about 10 cm in diameter can be used instead of wooden sticks. To prevent air exposure during cooking, the lamb’s hind legs, neck, and back are securely tied with rope. The steel method involves cutting the front legs at the knee and locking them into holes made in the abdominal area. To avoid bending while roasting, a notch-shaped wooden piece is inserted at the back and tied with rope to the spit. Before cooking, rock salt is applied manually inside the lamb, with no additional seasonings added. The kebab is cooked over a ground-level hearth fueled by wood sourced from oak or pine trees. The lamb is placed approximately 40-50 cm from the fire and slowly rotated for about two hours. Once fully cooked, the lamb on its skewer is brought to the serving area, where it is removed from the stick. The Olukbaşı Spit-Roasted Lamb Kebab is then sliced into portions, weighed, and presented for sale on a thick, food-safe wooden board.