Turkish Lamb Shish Wraps with Sumac Onions Step-by-step instructions

Before you start

Before you start, prepare the sumac onions: thinly slice a red onion and toss with sumac. Let it sit while you marinate the lamb. For the marinade, combine yogurt, red pepper paste, olive oil, garlic, and spices in a bowl.

Cut the lamb into 1-inch cubes and coat thoroughly. Cover and refrigerate for at least 4 hours. If using wooden skewers, soak them in water for 30 minutes. Preheat the grill to medium-high heat before threading the skewers.

Instructions

Marinate and Thread

1. 1Marinate the Lamb
   In a large bowl, whisk together the yogurt, Turkish red pepper paste, olive oil, minced garlic, ground cumin, dried oregano, pul biber, and kosher salt until smooth. Add the lamb cubes and toss to coat thoroughly. Cover the bowl and refrigerate for at least 4 hours, or up to overnight, to allow the flavors to penetrate the meat.
   Look for The marinade is thick and reddish, coating each lamb cube evenly.
   Tip For best results, marinate overnight. The yogurt tenderizes the lamb without making it mushy.
2. 2Thread the Skewers
   Remove the lamb from the refrigerator and let it sit at room temperature for up to 30 minutes. Thread the lamb cubes onto wide metal skewers, leaving a small space between pieces so they cook evenly. Press the cubes together gently to keep them secure.
   Look for The lamb cubes are evenly spaced and firmly held by the skewer.
   Tip Soak wooden skewers in water for 30 minutes if using them, but metal skewers are best for even cooking.

After marinating, the lamb cubes are coated in a thick, reddish marinade with visible spices. The yogurt mixture clings to the meat. When threading, the cubes are evenly spaced and secure on the skewers. The kitchen smells of garlic, cumin, and oregano. The lamb is cold from the fridge, but the marinade has penetrated the surface, promising flavor.

Grill and Warm

3. 3Grill the Lamb
   Preheat a charcoal or gas grill to medium-high heat. Place the skewers over direct heat and grill for about 8 minutes, turning occasionally, until the lamb is charred on the outside and reaches an internal temperature of 145°F (63°C) for medium-rare. Remove from the grill and let rest for at least 3 minutes.
   Look for The lamb is sizzling, with charred edges and a deep brown crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to check doneness. Resting the meat keeps it juicy.
4. 4Blister the Peppers
   While the lamb rests, place the halved green bell peppers on the grill, cut side down. Grill for 3-4 minutes until the skins are blistered and charred in spots. Remove from the grill and set aside.
   Look for The pepper skins are blistered and slightly charred, but the flesh is still firm.
   Tip Grilling the peppers adds a smoky sweetness that balances the tangy sumac onions.
5. 5Warm the Lavash
   Lay the lavash sheets on the grill for 20-30 seconds per side, just until warm and pliable. Stack them on a plate and cover with a clean kitchen towel to keep them soft.
   Look for The lavash is warm, soft, and slightly toasted in spots.
   Tip Don't overheat the lavash or it will become brittle and crack when rolling.
6. 6Soak Up the Juices
   While the lamb is still hot, press the warm lavash sheets directly against the skewers to absorb the spiced lamb juices. This step adds extra flavor to the bread.
   Look for The lavash picks up reddish-brown juices and a hint of charred aroma.
   Tip This is a traditional technique that makes the wrap extra savory.

The lamb sizzles as it hits the grill, releasing a smoky aroma. After 8 minutes, the cubes have charred edges and a deep brown crust. The internal temperature reads 145°F (63°C).

The peppers are blistered and tender. The lavash is warm and soft, with reddish juices absorbed from the skewers. The grill marks are distinct, and the air is filled with the scent of grilled meat and peppers.

Assemble and Roll

7. 7Assemble the Wraps
   Slide the lamb cubes off the skewers onto a cutting board. Divide the lamb among the warm lavash sheets. Top each with a generous spoonful of sumac onions and a piece of blistered pepper.
   Look for The filling is colorful: charred lamb, purple onions, and green pepper.
   Tip Add the onions and peppers just before rolling to keep the lavash from getting soggy.
8. 8Roll and Serve
   Fold the bottom of the lavash over the filling, then roll tightly from one side to form a cylinder. Slice each wrap in half on the diagonal if desired. Serve immediately while warm.
   Look for The wrap is tight and secure, with filling visible at the ends.
   Tip To keep the wrap from unrolling, place the seam side down on the plate.

The lamb cubes are juicy and tender, with a charred exterior. The sumac onions are bright purple and tangy. The peppers are soft and slightly smoky. When rolled, the lavash is pliable and holds the filling securely. The wrap is colorful and inviting, with a mix of textures and flavors. The first bite is savory, tangy, and satisfying.

Common mistakes

One common mistake is over-marinating the lamb in yogurt for more than 24 hours, which can make the texture mushy. Another is not letting the lamb come to room temperature before grilling, which can cause uneven cooking.

Avoid overcrowding the skewers—leave a small space between cubes so they char properly. Also, don't skip pressing the lavash against the skewers; it adds essential flavor. Finally, roll the wraps tightly to prevent fillings from falling out.

How to tell it’s done

The lamb is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. The exterior should be charred and sizzling, with a deep brown crust.

After removing from the grill, let the lamb rest for at least 3 minutes to allow the juices to redistribute. The peppers are done when blistered and tender. The lavash is ready when warm and pliable.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest