In a bowl, combine the olive oil, yogurt, lemon juice, minced garlic, paprika, cumin, salt, and black pepper. Mix well to create a marinade.
Place the thinly sliced lamb in a resealable bag or a shallow dish. Pour the marinade over the lamb, ensuring all slices are coated. Let the lamb marinate for at least 2 hours, or ideally overnight in the refrigerator.
Preheat your grill or oven broiler to medium-high heat.
If you are using wooden skewers, soak them in water for about 30 minutes to prevent them from burning.
Thread the marinated lamb slices onto the skewers, evenly distributing the meat.
Cook the kebabs on the preheated grill or under the broiler for about 8-10 minutes, turning occasionally, until the meat is cooked to your desired doneness.
Once cooked, remove the kebabs from the heat and let them rest for a couple of minutes.
Serve the Cağ kebab with lavash bread, grilled vegetables, and your choice of condiments such as yogurt, pomegranate molasses, or tzatziki sauce.
