Turkish Lamb Dürüm with Sumac Onion & Grilled Tomato Tips, FAQ & printable recipe

Tips for success

For the best flavor, marinate the lamb for at least 2 hours, or even overnight. The yogurt not only tenderizes but also helps the spices adhere to the meat. If you're short on time, even 30 minutes makes a difference.

When grilling, keep the skewers close to the coals for a deep sear. Turn them every minute or so to ensure even cooking. If the lamb starts to burn before it's cooked through, move the skewers to a cooler part of the grill.

Variations

• Chicken Dürüm: Substitute the lamb with boneless chicken thighs, cut into 1-inch pieces. Marinate in the same yogurt mixture, but grill for 6-8 minutes until the chicken reaches 165°F (74°C). The cooking time may vary slightly.
• Spicy Version: Add 1 teaspoon of red pepper flakes or a chopped fresh chili to the marinade for extra heat. You can also drizzle the finished wrap with a spicy sauce made from yogurt and harissa.
• Vegetarian Dürüm: Replace the lamb with halloumi cheese or grilled portobello mushrooms. Marinate the vegetables in the yogurt mixture, then grill until charred. The cooking time is shorter, so watch closely.
• Beef Dürüm: Use beef sirloin instead of lamb. Grill to 145°F (63°C) for medium-rare, and let rest for 3 minutes. The flavor will be slightly different but equally delicious.

Storage and make-ahead

Fridge

Store leftover dürüm in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness.

Freezer

Wrap each dürüm tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat frozen dürüm in a 350°F (175°C) oven for 15-20 minutes, or until heated through. For best results, unwrap and place on a baking sheet.

Leftover dürüm can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10 minutes, or until heated through. Avoid microwaving, as it can make the lavash chewy.

The lamb can be marinated up to 24 hours in advance. Thread the skewers and keep them covered in the refrigerator until ready to grill.

The sumac onions can be prepared a few hours ahead and stored in the fridge. Warm the lavash just before serving.

Serving ideas

Serve the dürüm warm, straight from the grill. Cut in half to make it easier to handle.

Pair with a side of Turkish pickles, olives, or a simple salad of cucumbers and tomatoes. A dollop of plain yogurt on the side adds a cool contrast.

For a complete meal, serve with a bowl of lentil soup or a fresh herb salad. The wrap is hearty enough to stand alone, but these additions make it a feast.

Enjoy with a glass of ayran, a traditional Turkish yogurt drink, for an authentic experience.

Frequently asked questions

Recipe card

Turkish Lamb Dürüm with Sumac Onion & Grilled Tomato

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 1/4 lb lamb leg meat, cut into 1-inch cubes
• 2 tbsp Turkish yogurt
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 metal skewers
• 2 warm lavash flatbreads
• 1 red onion, thinly sliced
• 1 tbsp sumac
• 2 grilled tomatoes
• 2 grilled green peppers

Instructions

1. In a large bowl, combine the lamb cubes with Turkish yogurt, olive oil, ground cumin, dried oregano, salt, and black pepper. Toss well to coat every piece evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to let the flavors penetrate.
2. Thread the marinated lamb cubes onto the metal skewers, pressing them snugly together but leaving a small gap between pieces so heat can circulate. Use 4 skewers, dividing the meat evenly.
3. Preheat a charcoal or gas grill to high heat. Place the skewers over the hot coals or flames. Grill for 6 minutes, turning regularly, until the lamb is charred and caramelized on the outside and reaches an internal temperature of 145°F (63°C) for medium-rare. Let the meat rest for at least 3 minutes off the heat.
4. While the lamb grills, place the whole tomatoes and green peppers directly on the grill grates. Cook for 4-5 minutes, turning occasionally, until the skins char and blister. Remove from the grill and let cool slightly.
5. Warm the lavash flatbreads on the grill or in a dry skillet for about 30 seconds per side, until pliable and lightly toasted. Keep them warm in a clean kitchen towel.
6. Place a warm lavash on a flat surface. Hold a skewer horizontally and press the bread over the meat. Using the bread as a grip, slide the lamb pieces directly onto the flatbread, leaving the skewer empty.
7. Top the lamb with the sumac-rubbed red onions, charred tomato mash (squash the grilled tomatoes with a fork), and grilled green peppers. Place the toppings in a line down the center of the bread.
8. Fold the bottom of the lavash over the filling, then fold in the sides and roll tightly into a dürüm. Slice in half if desired and serve immediately while warm.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.