Turkish Lamb Shish Wraps with Sumac Onions Tips, FAQ & printable recipe

Tips for success

For the most flavorful lamb, marinate overnight. The yogurt and spices penetrate deeply, making the meat exceptionally tender. If you're short on time, 4 hours is the minimum.

Use a meat thermometer to avoid overcooking; lamb should be removed from the grill at 145°F (63°C) and rested. This ensures juicy, pink-centered cubes.

When grilling, keep the skewers over direct heat and turn them frequently for even charring. If using a gas grill, preheat it for 10 minutes with the lid closed.

For charcoal, wait until the coals are glowing and covered with white ash. Pressing the lavash against the skewers is a key step—don't skip it. The bread absorbs the spiced juices, making the wrap extra savory.

Variations

• Chicken Shish: Substitute chicken thighs for lamb. Marinate for 2 hours, and grill until the chicken reaches 165°F (74°C). The yogurt marinade also works well with poultry.
• Spicy Kick: Add 1 teaspoon of harissa paste or extra pul biber to the marinade for a spicier version. Serve with a dollop of yogurt sauce to cool the heat.
• Vegetable Skewers: Thread mushrooms, cherry tomatoes, and zucchini onto separate skewers and grill alongside the lamb. Add them to the wrap for extra vegetables.
• Herb Yogurt Sauce: Mix 1/2 cup plain yogurt with chopped mint and a pinch of salt. Drizzle over the filling before rolling for extra creaminess.

Storage and make-ahead

Fridge

Store leftover wraps without sauce in an airtight container for up to 3 days. Reheat in a skillet to crisp the bread.

Freezer

Freeze cooked lamb and peppers in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat lamb and peppers in a skillet over medium heat until warmed through. Warm lavash in a dry pan or microwave.

Leftover lamb and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Keep the lavash separate to prevent sogginess. To reheat, warm the lamb and peppers in a skillet over medium heat until hot, and warm the lavash briefly in a dry pan or microwave. Assemble fresh wraps as needed.

The lamb can be marinated up to 24 hours in advance. The sumac onions can be prepared a day ahead and stored in the refrigerator. The lavash can be warmed and kept covered. Cook the lamb and assemble the wraps just before serving for the best texture.

Serving ideas

Serve the wraps warm, straight from the grill, with extra sumac onions on the side. A squeeze of lemon juice over the filling adds brightness.

For a complete meal, pair with a simple tomato-cucumber salad or Turkish-style rice pilaf. The wraps are satisfying on their own but also good with a side of grilled vegetables.

For a casual gathering, set up a wrap bar with bowls of sumac onions, blistered peppers, and extra lavash. Guests can assemble their own wraps, choosing more or less onion.

This recipe is also great for meal prep: cook the lamb and vegetables, then assemble wraps for lunch throughout the week. Reheat gently to keep the lavash soft.

Frequently asked questions

Recipe card

Turkish Lamb Shish Wraps with Sumac Onions

Prep 20 minCook 15 minRest 10 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb lamb leg or shoulder, cut into 1-inch cubes
• 1/2 cup plain whole-milk yogurt
• 2 tbsp Turkish red pepper paste (biber salçası)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp pul biber (Turkish red pepper flakes)
• 1 tsp kosher salt
• 4 sheets lavash bread
• 1 cup thinly sliced red onion, tossed with 1 tbsp sumac
• 2 whole green bell peppers, halved and seeded

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

35 g

Fat

35 g

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