Cop Sis (Lamb Skewers)

Small lamb cubes on thin skewers, grilled over hot coals and served on warm lavash with charred tomato and pepper and sumac onions. A high-protein Aegean classic.

Ingredients

• 450 g leg of lamb
• 150 g lamb shoulder
• 100 g onion
• 20 g (1.5 tbsp) olive oil
• 2 g (1 tsp) dried thyme
• 3 g (1 tsp) red pepper flakes
• 2 g black pepper
• 8 g (1.5 tsp) salt
• 240 g lavash
• 200 g tomato
• 80 g green pepper
• 100 g red onion
• 30 g parsley
• 3 g (1 tsp) sumac

Instructions

1. 1

   Cut the leg of lamb and lamb shoulder into small 1.5-2 cm cubes.

2. 2

   Grate the onion over the meat, add the olive oil, thyme, pepper flakes and black pepper, mix well and marinate covered in the fridge for at least 2 hours.

3. 3

   Thinly slice the red onion and rub it with the chopped parsley and sumac; set aside.

4. 4

   Thread the meat onto thin skewers, 5-6 pieces each; sprinkle with the salt just before cooking.

5. 5

   Grill the tomatoes and green peppers over high heat for 6-8 minutes until the skins blister and char.

6. 6

   Grill the skewers over high heat for 6-8 minutes, turning often, until browned outside and still juicy inside.

7. 7

   Warm the lavash on the grill for 20-30 seconds; slide the meat onto the lavash and serve right away with the charred tomato, pepper and sumac onions.

Nutrition

Per serving