Ankara Inkaya Kebab with Yogurt and Sumac Onions
Imagine tender strips of lamb, threaded onto flat skewers and grilled over glowing coals until the edges are charred and the center is a blushing pink. That's the heart of this Ankara-style kebab, a dish that whispers of smoky Anatolian evenings and bustling street corners. The magic continues on the plate: a bed of crisp lavash brushed with garlicky tomato butter, topped with the sizzling meat, then finished with a generous swoosh of cool, tangy yogurt and a tangle of red onion ribbons sharpened with sumac. Each bite is a study in contrasts – smoky, creamy, bright, and deeply savory. You'll feel the warmth of the grill and the burst of fresh herbs as parsley and pul biber rain down, making this more than a meal; it's a journey to the heart of Turkish hospitality.
Ingredients
- lamb leg or shoulder, cut into thin strips600g
- plain full-fat yogurt200g
- garlic clove, minced2
- olive oil3 tbsp
- tomato paste1 tbsp
- butter2 tbsp
- lavash or thin flatbread4 pieces
- red onion, thinly sliced1 large
- sumac1 tsp
- fresh parsley, chopped2 tbsp
- pul biber (Aleppo pepper flakes)1 tsp
- salt1 tsp
- black pepper1/2 tsp
Nutrition
Directions
- 1
In a bowl, mix the lamb strips with 1 tablespoon olive oil, salt, and black pepper. Let it marinate at room temperature for 20 minutes, or up to 2 hours in the fridge.
- 2
Meanwhile, prepare the yogurt sauce: stir the minced garlic into the yogurt and set aside. For the sumac onions, toss the red onion slices with sumac and a pinch of salt; set aside.
- 3
Heat a grill or a cast-iron skillet over high heat. If using skewers, thread the lamb strips onto flat metal skewers. Grill the lamb for 2-3 minutes per side for medium-rare, or until nicely charred. Remove from heat and rest for 5 minutes.
- 4
While the lamb rests, make the tomato butter: in a small pan, melt the butter with the tomato paste and remaining 2 tablespoons olive oil, stirring until fragrant, about 2 minutes. Brush the lavash with this mixture and warm on the grill for a few seconds per side.
- 5
To serve, place one lavash on each plate. Arrange the grilled lamb strips on top. Drizzle generously with the garlic yogurt. Top with sumac onions, a sprinkle of pul biber, and fresh parsley. Serve immediately with a wedge of lemon if desired.
- 6
Enjoy your authentic Ankara kebab, letting the flavors transport you to the heart of Turkey.
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