2000s Recipes + Menus

Turkish Lamb Kebabs

  • Active time:45 min
  • Start to finish:50 min
May 2005
Ground Urfa and Maras peppers are flavorful without being fiery. If you find only one, use 1 tablespoon of it.
  • 1 medium red onion, finely chopped (1/2 cup)
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1 medium tomato, diced (3/4 cup)
  • 1 teaspoon dried oregano
  • 1/2 tablespoon Urfa pepper
  • 1/2 tablespoon Maras pepper
  • 6 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1 (1 1/2-lb) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes
  • 1/2 teaspoon black pepper
  • 4 (10-inch) square pieces soft lavash bread
  • Special equipment:

    8 (10-inch) wooden skewers, soaked in water 30 minutes
  • 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.
  • Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
  • 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.
  • 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.
  • 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.
  • Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.
Cooks' note: If you aren’t able to grill outdoors, lamb can be grilled in a large well-seasoned ridged grill pan (without crowding) over moderately high heat, turning over once, about 8 minutes total for medium-rare. Lavash can be heated in 4 batches in grill pan over moderately high heat, turning over once, about 1 minute total per batch. Wrap in foil to keep warm.
Subscribe to Gourmet