Turkish Lamb Shish Wraps with Sumac Onions

This Turkish lamb shish wrap brings the sizzle of a street grill to your home kitchen. Cubes of lamb are marinated in a spiced yogurt mixture, threaded onto skewers, and grilled over charcoal until charred and tender.

The warm lavash is pressed against the skewers to soak up the juices, then filled with tangy sumac onions and blistered peppers. Every bite is a balance of smoky, savory, and bright flavors.

In Turkey, döner and şiş kebabs are street-food icons, often wrapped in lavash with a handful of sumac onions. This recipe captures that experience: tender lamb cubes marinated in yogurt and Turkish spices, grilled over high heat, and wrapped in soft lavash with charred peppers and tangy onions.

The marinade does double duty—it flavors the meat and helps it stay juicy on the grill. Serve these wraps for a casual dinner or a weekend cookout.

Ingredients

Why this recipe works

The yogurt-based marinade is the secret to tender lamb. Yogurt contains lactic acid, which gently breaks down the meat's proteins, making it more tender without turning it mushy.

The spices—cumin, oregano, and pul biber—add depth and a gentle heat that complements the lamb's richness. Marinating for at least 4 hours, or overnight, allows the flavors to penetrate deeply.

Grilling over high heat creates a charred crust while keeping the inside juicy. The wide metal skewers hold the cubes securely and allow even cooking. Pressing the warm lavash against the skewers after grilling soaks up the spiced juices, infusing the bread with flavor. This technique is a hallmark of Turkish street food and ensures every bite is savory.

Notes and substitutions

Lamb leg or shoulder works best for this recipe. Leg is leaner, while shoulder has more fat and flavor; both become tender after marinating and grilling.

If you can't find lamb, beef sirloin or chuck is a good substitute. Turkish red pepper paste (biber salçası) is available at Middle Eastern markets; if you can't find it, mix tomato paste with smoked paprika.

Pul biber is a Turkish red pepper flake that adds a fruity, mild heat. If unavailable, use regular crushed red pepper flakes. Lavash is a thin, soft flatbread; if you can't find it, large flour tortillas or pita bread work well. The sumac onions are simply red onion slices tossed with sumac, a tangy spice that brightens the wrap.

• lamb leg or shoulder: beef sirloin or chuck, cut into cubes
• Turkish red pepper paste: 1 tbsp tomato paste mixed with 1 tsp smoked paprika
• pul biber: 1/2 tsp crushed red pepper flakes
• lavash bread: large flour tortillas or pita bread

Equipment

• metal skewers
• charcoal grill or gas grill
• mixing bowl
• whisk
• tongs
• cutting board
• chef's knife