Name: Turkish Lamb Kebabs
Cook time: 45 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 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*; 8 (10-inch) wooden skewers, soaked in water 30 minutes

Turkish Lamb KebabsRomulo Yanes

Ground Urfa and Maras peppers are flavorful without being fiery. If you find only one, use 1 tablespoon of it.

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.

*Available at Middle Eastern markets and Kalustyan's (212-685-3451).

Recipe notes

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