Turkish Lamb Kebabs
Tender cubes of marinated lamb grilled to perfection and served in warm lavash bread with a fresh tomato-onion relish. This authentic Turkish dish combines aromatic spices like Urfa and Maras peppers with herbs and olive oil for a delicious Mediterranean meal.
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.
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.
Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
5 min
- 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.
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.
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.
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
