Grilled Lamb Skewers with Peppers — Urfa Kebab
Hand-minced lamb kebab from Sanliurfa shaped on a flat skewer with mild Urfa pepper and onion, grilled over high heat and served on lavash with bulgur pilaf, sumac onion, and a charred green pepper.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate yellow onion, squeeze dry through sieve. Mince garlic. Divide lamb, tail fat, drained onion, garlic, urfa biber, cumin, black pepper, and salt into two portions. Knead each portion by hand 5 minutes until tacky. Slice red onion into rings, toss with sumac and parsley. Brush capsicum with olive oil.
Saute
Melt butter in a saucepan over medium 30 seconds, stir in tomato paste 30 seconds until darkened, add bulgur and toast 1 minute. Pour in hot water with a pinch of salt, cover, simmer over low 15 minutes until tender and liquid absorbed.
Grill 1
Heat grill pan over high 5 minutes until ripping hot. Wet hands, press each kebab mix onto a flat metal skewer in a flattened log, pinching ridges every 2cm. Place both kebabs on hot grill over high heat, cook 4 minutes per side until deeply charred and just firm.
Grill 2
While kebabs cook, place capsicum on the hot grill, turning every 2 minutes for 8 minutes total until skin blisters and flesh softens. Set aside to cool slightly.
Finish
Warm lavash on grill 20 seconds per side over high until pliable and warm.
Plate
Slide each kebab onto a warm lavash, set bulgur alongside, top with grilled capsicum, pile sumac onion at edge, finish with lemon juice, and serve immediately.
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