Mild Urfa-style kebab: ground lamb kneaded with red pepper, grilled on skewers and wrapped in lavash, with charred tomato, pepper and a parsley-onion salad.
Ingredients
Instructions
- 1
Seed the red bell pepper and chop it very finely by knife or in a food processor; squeeze out a little of the juice.
- 2
Knead the lamb, chopped pepper, 3 g of the paprika and 10 g of the salt in a large bowl for 5-6 minutes until sticky and well bound; chill for 20 minutes.
- 3
Divide into 8 portions and, with wet hands, press each onto a flat skewer about 2 cm thick. Thread the tomatoes and green peppers onto separate skewers.
- 4
Grill over charcoal or on a very hot cast-iron grill pan: 3-4 minutes per side for the kebabs, 8-10 minutes turning for the vegetables until the skins blacken.
- 5
Thinly slice the red onion and rub it with the remaining 2 g salt; toss with the chopped parsley and remaining 2 g paprika.
- 6
Warm the lavash on the grill for 20-30 seconds and lay it over the kebabs so it softens in the steam.
- 7
Serve the kebabs hot with the lavash, charred tomatoes and peppers, and the onion salad.
Nutrition
Per serving
| Calories | 554 kcal |
|---|---|
| Protein | 37 g |
| Carbs | 19 g |
| Fat | 37 g |
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