← Nouns Cooking · Lebanese & Turkish

Ingredients

• 500 g fatty lamb mince (about 20% fat)
• ½ red pepper, very finely chopped and squeezed dry
• 2 cloves Garlic, crushed
• 15 g Parsley, very finely chopped
• 1½ tbsp Pul biber (Aleppo-style pepper flakes)
• 1 tsp Paprika
• 1 tsp ground cumin
• 1 tsp Salt
• ½ tsp Black pepper
• 1 Red onion, thinly sliced into half-moons
• 2 tsp Sumac
• 1 handful Parsley, chopped
• 4 lavash or thin flatbreads
• 4 long green peppers (optional)
• 2 Tomato, halved (optional)

Method

1. Put all the kebab ingredients in a bowl and knead hard with your hand for about 5 min, until the mixture turns sticky and holds together like dough. Cover and chill for 30 min.
2. Rub the onion slices with the sumac, parsley and a pinch of salt and set aside to soften.
3. Heat a barbecue or griddle pan until very hot. With wet hands, divide the meat into 4–8 portions and squeeze each one along a wide, flat metal skewer into a long, flat kebab, pinching ridges along it.
4. Grill for 8–10 min, turning every couple of minutes, until well charred outside and cooked through to 71°C (160°F). Grill the peppers and tomatoes alongside.
5. Lay the flatbreads briefly over the kebabs on the grill to soak up the juices, then slide the meat off onto the bread and serve with the sumac onions, peppers and tomatoes.

Tips

• No flat skewers? Shape thick sausages and cook them directly on an oiled griddle pan, turning gently.
• The fat keeps the meat on the skewer and the kebab juicy; lean mince tends to crack and fall off.

Sources

Written in our own words after cross-checking these recipes:

Turkey's For Life Serious Eats Unicorns in the Kitchen