Turkish Lamb Sis Kebab with Onion Juice and Yogurt Marinade

What you need

• 800 g (1 3/4 lb) boneless lamb leg, trimmed of sinew, cut in 3 cm (1 1/4 in) cubes
• 1 large onion, grated
• 100 g (1/3 cup) plain whole-milk yogurt
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 2 tsp sweet paprika
• 1 tsp red pepper flakes, optional
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 4 long green peppers, or 2 green bell peppers, quartered
• 2 tomatoes, halved
• 4 flatbreads, such as lavash or pide
• 1 tsp sumac, to sprinkle
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Squeeze the grated onion through a sieve or clean cloth into a bowl. Keep the juice, about 4 tbsp, and discard the pulp.

2. 2

   Whisk the onion juice with the yogurt, olive oil, tomato paste, paprika, pepper flakes, oregano, salt and black pepper.

3. 3

   Add the lamb and turn to coat. Cover and refrigerate for at least 2 hours, or up to 24.

4. 4

   Heat a charcoal grill until the coals are covered in gray ash, or heat a gas grill or heavy grill pan to high.

5. 5

   Thread the lamb onto flat metal skewers, 5-6 cubes each, packed snugly but not crushed. Thread the peppers and tomato halves onto separate skewers.

6. 6

   Grill the lamb, turning every 2-3 min, until browned with charred edges, 8-10 min for medium (63 °C / 145 °F inside) or 12 min for well done.

7. 7

   Grill the peppers until blistered, 8-10 min, and the tomatoes until soft and charred, 4-5 min.

8. 8

   Warm the flatbreads on the grill for 30 seconds. Slide the lamb off the skewers onto the flatbread and rest for 3-5 min so the flatbread soaks up the juices.

9. 9

   Sprinkle with sumac and serve with the peppers, tomatoes and lemon wedges.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.