Ingredients:
For the kebabs:
500g lamb (boneless, cubed)
1 onion (grated)
3 cloves garlic (minced)
2 tbsp olive oil
1 tbsp tomato paste
1 tsp paprika
1 tsp cumin
1 tsp black pepper
Salt to taste
Juice of half a lemon
Skewers (metal or wooden, soaked if wood)
For serving:
Lavash or flatbread
1 onion (thinly sliced, optionally soaked in lemon juice)
Fresh parsley
Red chili oil or pul biber (Aleppo pepper) mixed with olive oil
Optional: sumac (for sprinkling on onions)
Instructions:
Marinate the Meat:
In a bowl, mix lamb cubes with grated onion, garlic, olive oil, tomato paste, lemon juice, and all spices.
Let it marinate for at least 2–4 hours, preferably overnight in the fridge.
Grill the Kebabs:
Thread the meat onto skewers.
Grill on a BBQ, grill pan, or oven at high heat until nicely charred and cooked through (about 10–15 minutes depending on heat and thickness).
Prepare the Serving Base:
Warm lavash or flatbread.
Spread a light layer of red chili oil or paprika oil.
Top with sliced onions, fresh parsley, and a sprinkle of sumac if using.
Serve:
Lay the cooked skewers directly onto the garnished flatbread.
Serve hot, optionally with a side of yogurt sauce or tomato dip.
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