Turkish Lamb Kebabs

Ingredients

• •1 medium red onion
• •½ cup fresh flat-leaf parsley
• •1 medium tomato
• •1 teaspoon dried oregano
• •½ tablespoon Urfa pepper
• •½ tablespoon Maras pepper
• •6 tablespoons olive oil
• •¾ teaspoon salt
• •1½ pound boneless leg of lamb
• •½ teaspoon black pepper
• •4 pieces soft lavash bread
• •8 pieces wooden skewers
• •30 minutes soaking time

Cooking Instructions

1. 1.

   If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

   10 min

2. 2.

   Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.

   5 min

3. 3.

   Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.

   10 min

4. 4.

   Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.

   8 min

5. 5.

   Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.

   1 min

6. 6.

   Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.

   5 min