Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes (plus 30–60 minutes marinating)
Cook Time: 20 minutes
Total Time: 45 minutes active (1 hour 15 minutes including marinating)

Quick Ingredients

680 g (1½ lb) ground lamb (20% fat)
1 small onion, grated + 4 garlic cloves, minced
2 tsp ground sumac, 2 tsp paprika, 1½ tsp ground cumin, 1 tsp ground coriander
1 tsp Aleppo pepper or red pepper flakes (optional), 1½ tsp salt, ½ tsp black pepper
2 tbsp finely chopped fresh parsley
3 tbsp olive oil (divided)
2 red bell peppers + 2 long green peppers
300 g cherry tomatoes (about 2 cups) or 4 medium tomatoes, halved
4 large lavash breads
Lemon wedges, plain yogurt, extra sumac and parsley for serving

Do This

1. Soak wooden skewers (if using) for 30 minutes. Grate onion, mince garlic, and chop parsley.
2. Mix lamb with onion, garlic, sumac, paprika, cumin, coriander, chili, salt, pepper, and parsley. Knead until sticky. Chill 30–60 minutes.
3. Divide into 8 portions and shape onto skewers as long, flat kebabs. Lightly oil and keep chilled.
4. Preheat grill to medium-high (220–230°C / 425–450°F). Toss peppers and tomatoes with 2 tbsp olive oil and a pinch of salt.
5. Grill kebabs 8–10 minutes, turning every 2–3 minutes, until browned with a little char and cooked to about 63°C / 145°F (medium).
6. Grill peppers and tomatoes alongside until skins blister and flesh softens, 8–10 minutes.
7. Warm lavash on the grill 20–30 seconds per side. Serve kebabs on lavash with charred peppers and tomatoes, yogurt, lemon, extra sumac, and parsley.

Why You’ll Love This Recipe

Classic Turkish-style flavors: smoky lamb, tangy sumac, sweet charred peppers, and soft lavash bread.
Everything cooks on the grill for minimal cleanup and maximum flavor.
Perfect for entertaining but simple enough for a weeknight with a bit of planning.
Easily adaptable for indoor cooking (broiler or grill pan) and different spice levels.

Grocery List

Produce: 1 small onion, garlic, fresh parsley, red bell peppers, long green peppers (Turkish/Italian frying/Anaheim), cherry tomatoes or regular tomatoes, lemons.
Dairy: Plain whole-milk yogurt (for serving).
Pantry: Ground lamb, olive oil, ground sumac, paprika, ground cumin, ground coriander, Aleppo pepper or red pepper flakes, salt, black pepper, lavash bread.

Full Ingredients

Lamb Kebabs

680 g (1½ lb) ground lamb, about 20% fat for juiciness
1 small onion, very finely grated (about 75 g / ½ cup, including juice)
4 garlic cloves, finely minced or pressed
2 tsp ground sumac
2 tsp paprika (sweet or smoked, or a mix)
1½ tsp ground cumin
1 tsp ground coriander
1 tsp Aleppo pepper or red pepper flakes (optional, for gentle heat)
1½ tsp fine sea salt (or to taste)
½ tsp freshly ground black pepper
2 tbsp finely chopped fresh flat-leaf parsley
1 tbsp olive oil (plus a little extra for shaping and brushing)
Optional: 2 tbsp fine dry breadcrumbs if the mixture feels very wet

Charred Peppers and Tomatoes

2 red bell peppers, seeded and cut into large pieces
2 long green peppers (Turkish pepper, Italian frying pepper, or Anaheim), left whole or halved and seeded
300 g cherry tomatoes (about 2 cups), or 4 medium tomatoes cut in half
2 tbsp olive oil
½ tsp fine sea salt, divided (or to taste)
½ tsp ground sumac (for sprinkling after grilling, optional but recommended)

For Serving

4 large lavash breads (or thin flatbreads, about 25–30 cm / 10–12 inches each)
1 cup (240 g) plain whole-milk yogurt
1 small garlic clove, grated into the yogurt (optional, for garlic yogurt)
2 tbsp extra-virgin olive oil for drizzling
1–2 tsp extra ground sumac for sprinkling
Handful of fresh parsley leaves, roughly chopped
2 lemons, cut into wedges

Step-by-Step Instructions

Step 1: Prep skewers and aromatics

If you are using wooden skewers, place 8 skewers in a shallow dish of water to soak for at least 30 minutes so they do not burn on the grill. If using flat metal skewers, simply set them aside.

Peel the onion and grate it on the fine holes of a box grater over a bowl so you catch all the juice. Mince or press the garlic cloves. Finely chop the parsley. Set everything aside; having these aromatics ready makes mixing the kebab meat much easier.

Step 2: Mix and season the lamb

In a large mixing bowl, add the ground lamb, grated onion (with its juice), minced garlic, chopped parsley, sumac, paprika, cumin, coriander, Aleppo pepper or red pepper flakes (if using), salt, black pepper, and 1 tbsp olive oil.

Using clean hands, mix and firmly knead the lamb mixture for 2–3 minutes. You are looking for the mixture to become slightly sticky and cohesive; this helps the kebabs hold their shape on the skewers and gives a juicy, springy texture. If the mixture seems very loose or watery (this can happen if the onion is extra juicy), sprinkle in 1–2 tbsp fine dry breadcrumbs and mix again.

Step 3: Chill the kebab mixture

Cover the bowl tightly with plastic wrap or a lid and transfer it to the refrigerator for at least 30 minutes and up to 24 hours. This resting time allows the flavors of sumac, paprika, and garlic to infuse the lamb and helps the mixture firm up, making it easier to shape around skewers.

If marinating for more than 2 hours, give the mixture a quick stir halfway through to redistribute any juices. When you are almost ready to grill, remove the bowl from the fridge so the mixture can take the chill off slightly while you preheat the grill.

Step 4: Shape the lamb kebabs

Lightly oil your hands and, if desired, very lightly oil a tray or baking sheet. Divide the lamb mixture into 8 equal portions (about 85 g / 3 oz each). Take one portion and form it into a rough log shape.

Thread a skewer through the center of the log, then use your hands to press and shape the meat firmly around the skewer into a long, flat kebab about 18–20 cm (7–8 inches) long and 2–2.5 cm (¾–1 inch) thick. Press the meat tightly so there are no cracks, and slightly pinch along the kebab to create gentle ridges if you like that traditional look. Repeat with the remaining portions and skewers.

Lay the kebabs on the oiled tray, brush or rub them very lightly with a little olive oil, and keep them refrigerated while you prepare the vegetables and grill.

Step 5: Prep the grill and vegetables

Preheat your grill to medium-high heat, aiming for about 220–230°C (425–450°F). If using charcoal, arrange the coals for a good, even bed of heat with a slightly cooler zone on one side. Clean the grates and oil them lightly to minimize sticking.

Meanwhile, place the red bell peppers, long green peppers, and cherry tomatoes (or halved tomatoes) in a large bowl. Drizzle with 2 tbsp olive oil and sprinkle with about ½ tsp salt. Toss well so everything is lightly coated in oil.

Step 6: Grill the kebabs, peppers, and tomatoes

Place the lamb kebabs on the grill over direct heat. Grill for a total of 8–10 minutes, turning every 2–3 minutes so all sides brown evenly and develop some char. Avoid pressing down on the kebabs so they stay juicy. The internal temperature should reach about 63°C (145°F) for medium; cook a bit longer if you prefer them more well done.

While the kebabs cook, grill the peppers and tomatoes. Place the peppers skin-side down first, and grill until the skins blister and blacken in spots and the flesh softens, about 8–10 minutes, turning occasionally. Grill the cherry tomatoes or halved tomatoes until the skins split and char slightly and the flesh is soft and juicy, about 6–8 minutes. Move vegetables to a cooler zone of the grill if they brown too quickly.

Step 7: Warm the lavash and finish the dish

When the kebabs and vegetables are almost done, place the lavash breads on the grill, one or two at a time, and warm for 20–30 seconds per side until they are soft, pliable, and lightly marked by the grill. Do not leave them too long, or they will become crisp instead of flexible.

Transfer the grilled peppers and tomatoes to a platter. If you prefer, peel off the blackened skins from the peppers once they are cool enough to handle. Sprinkle the vegetables with ½ tsp sumac and drizzle with a little extra-virgin olive oil.

In a small bowl, stir the yogurt with the grated garlic (if using) and a pinch of salt. Place the warm lavash on plates or a large serving board, top with the lamb kebabs, and arrange the charred peppers and tomatoes around them. Spoon or dollop yogurt on the side, scatter with chopped parsley, and finish with extra sumac and lemon wedges for squeezing over the top. Serve immediately while everything is hot and fragrant.

Pro Tips

Keep the meat cold: Cold lamb is easier to shape and less likely to fall off the skewers. If your kitchen is warm, return shaped kebabs to the fridge for 10–15 minutes before grilling.
Knead for structure: Mix the lamb until it turns sticky and paste-like; this protein development is what makes the kebabs hold together instead of crumbling.
Use flat skewers if possible: Flat metal skewers grip the meat better and prevent it from spinning when you turn the kebabs.
Test the seasoning: Fry a teaspoon of the lamb mixture in a small pan, taste, and adjust salt or spices before shaping all the kebabs.
Do not overcook: Lamb kebabs are best when still juicy inside. Pull them off the grill as soon as they are just cooked through with a faint blush in the middle.

Variations

Spicier Adana-style twist: Increase the Aleppo pepper to 2–3 tsp, reduce the paprika slightly, and add a pinch of chili flakes for a bolder, spicier kebab.
Beef or mixed meat: Substitute part or all of the lamb with ground beef (preferably 80/20). A 50/50 lamb–beef mix is especially delicious and a bit milder in flavor.
Oven or broiler method: Shape kebabs onto skewers or into free-form logs and broil on high, about 15 cm (6 inches) from the element, turning once or twice until browned and cooked through, 8–12 minutes total. Roast vegetables on a separate tray at 220°C / 425°F until charred and tender.

Storage & Make-Ahead

You can prepare the lamb mixture up to 24 hours in advance and keep it covered in the refrigerator. Shape the kebabs just before cooking, or shape them several hours ahead and chill, well covered. For longer storage, shaped raw kebabs can be frozen on a lined tray until firm, then transferred to a freezer bag and kept for up to 2 months; thaw overnight in the refrigerator before grilling.

Cooked lamb kebabs keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a 180°C / 350°F oven for 10–12 minutes or in a covered skillet over low heat with a splash of water. Grilled peppers and tomatoes will keep for 2–3 days in the fridge and can be served at room temperature or gently rewarmed. Lavash is best fresh, but leftover bread can be wrapped and reheated briefly on a dry pan or in the oven.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including lavash, vegetables, and a modest portion of yogurt): about 700 calories; 40 g protein; 40 g fat (18 g saturated); 40 g carbohydrates; 4 g fiber; 900 mg sodium. Actual values will vary based on the exact lamb fat content, size of lavash, amount of yogurt used, and how generously you salt the dish.

Turkish Lamb Kebabs with Charred Peppers and Lavash