Succulent cubes of marinated lamb threaded onto skewers and grilled over glowing charcoal until charred on the outside and blush-pink within. Served with pillowy flatbread, smoky grilled peppers, and a cascade of sumac-dusted onions, this is the primal joy of fire-kissed meat.
Ingredients
800g boneless lamb leg or shoulder, cut into 3cm cubes
2 large onions (1 grated for marinade, 1 sliced for serving)
4 tablespoons olive oil
2 tablespoons yogurt
1 tablespoon tomato paste
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes
2 teaspoons sumac
4 cloves garlic, minced
Salt and black pepper
Lavash or pide bread for serving
Grilled tomatoes and long green peppers
Instructions
1Combine grated onion, olive oil, yogurt, tomato paste, cumin, paprika, Aleppo pepper, garlic, salt, and pepper in a large bowl. Add the lamb cubes and mix thoroughly. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
2Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature. Thread the cubes onto flat metal skewers, leaving small gaps between each piece for even cooking.
3Prepare a charcoal grill or preheat a grill pan to very high heat. The coals should be glowing white-hot with no flames for the best smoky flavor.
4Grill the kebabs for 3-4 minutes per side, turning four times total, until charred on the outside but still juicy and slightly pink in the center. Resist the urge to press down on the meat.
5While the kebabs cook, grill whole tomatoes and long green peppers alongside until blistered and softened.
6Slice the remaining onion into thin rings, season with sumac, salt, and a squeeze of lemon. Toss and let sit to mellow.
7Serve the kebabs on warm lavash bread with grilled vegetables, sumac onions, and a side of thick yogurt. Wrap and eat with your hands for the full Turkish experience.
Did You Know?
The word 'kebab' simply means 'roasted meat' in Arabic and Turkish. Ottoman palace kitchens employed specialized kebab masters who trained for years to achieve perfect charcoal management and meat preparation.