Turkish Lamb Dürüm with Sumac Onion & Grilled Tomato

Imagine biting into a warm, soft lavash filled with juicy, charred lamb cubes that have been marinated in yogurt and aromatic spices. The tangy sumac onions cut through the richness, while the smoky grilled tomatoes add a burst of sweetness.

This Turkish dürüm is a street-food classic that brings the vibrant flavors of Istanbul right to your kitchen, ready in just 30 minutes.

This Turkish lamb dürüm is a celebration of simple, bold flavors. Cubes of lamb leg are marinated in a spiced yogurt mixture, threaded onto skewers, and grilled over hot coals until caramelized and tender.

The meat is then slid directly onto warm lavash, topped with sumac-dusted red onions and charred tomatoes, and rolled into a satisfying wrap. It's a meal that feels both rustic and elegant, perfect for a weeknight dinner or a weekend gathering.

Ingredients

Why this recipe works

The yogurt marinade is the secret to this dish. The lactic acid in yogurt helps tenderize the lamb, breaking down tough fibers while adding a subtle tang. Combined with olive oil, cumin, and oregano, it creates a flavorful crust as the meat grills, locking in moisture and ensuring the cubes stay juicy inside.

Grilling over high heat gives the lamb a beautiful char and smoky depth that you simply can't replicate in a pan.

The direct flame caramelizes the marinade, creating a crispy exterior while the inside remains pink and tender. Pressing the warm lavash over the skewers to absorb the juices ensures no flavor is wasted.

Notes and substitutions

Choose lamb leg meat for its balance of flavor and tenderness. If you prefer a richer taste, you can use shoulder, but adjust the cooking time accordingly.

Turkish yogurt is thick and tangy, but Greek yogurt is a perfect substitute. The sumac onions are essential—they add a bright, lemony note that cuts through the richness of the lamb.

Metal skewers are recommended because they conduct heat and help cook the meat evenly. If using wooden skewers, soak them in water for 30 minutes to prevent burning. The lavash should be warmed until pliable; if it becomes too dry, wrap it in a damp towel before warming.

• lamb leg meat: Beef sirloin or chicken thighs (adjust cooking time and safe temperature accordingly)
• Turkish yogurt: Plain Greek yogurt
• lavash: Large flour tortillas or pita bread

Equipment

• Grill or charcoal grill
• Metal skewers
• Mixing bowl
• Tongs
• Cutting board
• Chef's knife