Urfa Kebab Wrap with Sumac Onions and Charred Tomato Relish

This Urfa kebab wrap brings the bold, smoky flavors of Turkish street food to your home kitchen. Ground lamb is seasoned with sweet pepper paste, Urfa isot chili flakes, and cumin, then grilled over hot coals until juicy and charred. Wrapped in warm lavash with tangy sumac onions and charred tomatoes, it's a quick, satisfying meal that's ready in just 30 minutes.

Urfa kebab is a beloved Turkish classic, known for its rich, smoky flavor and tender texture. In this recipe, ground lamb is mixed with sweet pepper paste and Urfa isot—a dark, mildly spicy chili flake from southeastern Turkey—then grilled on flat skewers.

The result is a juicy, flavorful kebab that pairs perfectly with the bright, tangy sumac onions and charred tomatoes. Wrapped in soft lavash, it's a handheld feast that's ideal for weeknight dinners or casual gatherings.

Ingredients

Why this recipe works

The combination of sweet pepper paste and Urfa isot gives the lamb a deep, complex flavor that's both smoky and slightly sweet. Urfa isot is sun-dried and then rehydrated with oil, giving it a raisin-like texture and a gentle heat that builds slowly.

The 20% fat in the ground lamb keeps the kebab moist and juicy during grilling, while the flat skewer shape ensures even cooking and a satisfying char.

Charring the tomatoes and peppers over high heat adds a smoky, slightly bitter note that balances the richness of the lamb.

The sumac onions provide a bright, citrusy tang that cuts through the fat, while the warm lavash wraps everything together in a soft, pillowy package. The result is a harmonious blend of textures and flavors—crisp, tender, smoky, and tangy—all in one bite.

Notes and substitutions

For the best results, use ground lamb with at least 20% fat; this ensures the kebab stays moist and doesn't dry out on the grill. If you can't find Urfa isot, you can substitute a combination of smoked paprika and ancho chili flakes for a similar smoky, mild heat.

Turkish sweet pepper paste is available at Middle Eastern grocers or online; if unavailable, mix tomato paste with a pinch of sugar and smoked paprika.

Flat metal skewers are ideal for shaping the kebab mixture, as they allow the meat to cook evenly and develop a nice crust. If you don't have flat skewers, you can shape the mixture into long, oval patties and grill them directly on the grates. Lavash is a thin, soft flatbread; if you can't find it, large flour tortillas or Greek pita bread work well as substitutes.

• ground lamb: ground beef (80% lean) or ground turkey; adjust cooking time and temperature accordingly (turkey to 165°F).
• Urfa isot chili flakes: Use 1 tsp smoked paprika plus 1 tsp ancho chili flakes for a similar smoky, mild heat.
• Turkish sweet pepper paste: Mix 1 tbsp tomato paste with 1/2 tsp sugar and a pinch of smoked paprika.
• lavash: Use large flour tortillas or Greek pita bread; warm before wrapping.

Equipment

• Large mixing bowl
• Flat metal skewers
• Grill or grill pan
• Tongs
• Cutting board
• Chef's knife