Turkish Lamb Kebab with Sumac Onions and Flatbread

Ingredients

• lamb leg, cut into 2.5 cm cubes800g
• plain yogurt200g
• olive oil3 tbsp
• lemon juice2 tbsp
• garlic cloves, minced3
• ground cumin1 tsp
• paprika1 tsp
• dried oregano1 tsp
• salt1 tsp
• black pepper0.5 tsp
• red onion, thinly sliced1 large
• sumac1 tbsp
• fresh parsley, chopped2 tbsp
• Turkish flatbread (pide) or pita4 pieces

Directions

1. 1

   In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, oregano, salt, and black pepper. Add the lamb cubes and mix well to coat. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

2. 2

   While the lamb marinates, prepare the sumac onions: In a small bowl, combine thinly sliced red onion, sumac, and a pinch of salt. Massage the onions with your fingers for a minute to soften, then set aside.

3. 3

   Preheat your grill or grill pan to medium-high heat. Thread the marinated lamb cubes onto skewers, leaving a little space between each piece.

4. 4

   Grill the lamb skewers for 10-12 minutes, turning occasionally, until nicely charred and cooked to your liking (medium-rare to medium).

5. 5

   Warm the flatbread on the grill for about 30 seconds per side.

6. 6

   Serve the lamb skewers on a platter with the sumac onions, fresh parsley, and warm flatbread on the side.