Urfa Kebab Wrap with Sumac Onions and Charred Tomato Relish Step-by-step instructions

Before you start

Before you start, make sure your grill or grill pan is preheated to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes.

Prepare the lamb mixture, char the vegetables, and mix the sumac onions as directed. Have all your ingredients and equipment ready—this recipe moves quickly once you start grilling.

Instructions

Prep and Char

1. 1Prepare the Lamb Mixture
   In a large chilled bowl, combine the ground lamb, Turkish sweet pepper paste, Urfa isot chili flakes, ground cumin, and salt. Knead with your hands until the mixture is tacky and well combined, about 2 minutes. Wet your fingertips with cold water and press the mixture onto flat metal skewers, shaping it into long, wide kebabs with iconic rippled indentations.
   Look for The mixture should hold together when pressed; the indentations help it cook evenly.
   Tip Chilling the bowl keeps the fat from melting too quickly, helping the kebab stay juicy.
2. 2Char the Vegetables
   Preheat a grill or grill pan over high heat. Place the tomatoes and long green peppers directly over the heat. Char them, turning occasionally, until the skins are blistered and blackened in spots, about 5-7 minutes. Remove from the grill and let cool slightly. When cool enough to handle, roughly chop the tomatoes and slice the peppers into strips. Set aside.
   Look for The skins should be blistered and the flesh soft; the tomatoes should release some juice.
   Tip Charring over an open flame adds a smoky depth that complements the kebab.
3. 3Mix the Sumac Onions
   In a small bowl, toss the thinly sliced red onion with the sumac. Use your fingers to massage the sumac into the onion slices so they are evenly coated. Let them sit while you cook the kebabs; the acidity of the sumac will mellow the onion's sharpness.
   Look for The onions should be evenly coated and slightly softened.
   Tip The onions can be made ahead and kept in the refrigerator for up to 2 hours.

At the end of this phase, you should have a tacky, well-seasoned lamb mixture ready on skewers, charred tomatoes and peppers with blistered skins, and sumac onions that are fragrant and slightly softened.

The kitchen will smell of smoky chili and sweet pepper paste. Check that the lamb mixture holds together when pressed and that the vegetables are cool enough to handle.

Grill and Warm

4. 4Grill the Kebabs
   Place the skewered kebabs on the grill over glowing embers or medium-high heat. Cook for about 6 minutes, turning regularly, until the lamb is browned on all sides and cooked through. The internal temperature should reach 160°F (71°C) for ground meat. Remove from the grill and let rest for 2 minutes.
   Look for The kebabs should be nicely charred and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Turning frequently prevents burning and ensures even cooking.
5. 5Warm the Lavash
   While the kebabs rest, warm the lavash flatbreads on the grill or in a dry skillet for about 30 seconds per side, until pliable and lightly toasted. Stack them on a plate and cover with a clean kitchen towel to keep warm.
   Look for The lavash should be soft and flexible, not crisp.
   Tip Warming the bread makes it easier to roll without cracking.

The kebabs should be nicely charred on the outside and cooked through to 160°F (71°C). The lavash should be warm, pliable, and lightly toasted. The aroma of grilled lamb and charred vegetables will be intense. Check that the kebabs are not burnt and that the lavash is not crisp—it should be soft enough to roll without cracking.

Assemble and Serve

6. 6Assemble the Wraps
   Slide the cooked kebab off the skewer directly onto the center of a warm lavash. Top with the sumac onions, charred tomato pieces, and grilled pepper strips. Roll the lavash tightly around the filling, tucking in the ends as you go. Slice the wrap in half on an angle to show the juicy pink center.
   Look for The wrap should be snug but not overstuffed; the filling should be visible when sliced.
   Tip Use a sharp knife and slice with a gentle sawing motion to keep the wrap intact.

The wraps should be tight and neatly rolled, with the filling visible at the cut ends. The sumac onions and charred tomatoes should be evenly distributed. The wraps should be served immediately, while the lavash is still warm and the kebab is juicy. Check that the wraps hold together and that the filling is not spilling out.

Common mistakes

One common mistake is overworking the lamb mixture, which can make the kebab tough. Knead just until the ingredients are combined. Another pitfall is cooking the kebabs over too high heat, which can burn the outside before the inside is cooked through.

Turn the kebabs regularly and adjust the heat if needed. Also, avoid overstuffing the lavash, as it can make the wrap difficult to roll and eat.

How to tell it’s done

The kebabs are done when they are browned on the outside and reach an internal temperature of 160°F (71°C) for ground meat. Insert an instant-read thermometer into the thickest part of the kebab to check.

The meat should feel firm to the touch, and the juices should run clear. Let the kebabs rest for a few minutes before assembling the wraps to allow the juices to redistribute.

• Ground meat: 160°F (71°C) in the thickest part