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1
Make the Onion-Milk Marinade
10 Mins
No heat — room temperature
Grate the onion into a large bowl and stir in the milk, garlic, olive oil, tomato paste, paprika, cumin, salt and pepper until it looks like a pale pink sauce.
Grate the onion, do not chop it — the juice is what tenderises the lamb.
Done when: The marinade is smooth, pink and smells of onion and paprika.
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2
Marinate the Lamb
4 Hours
Refrigerated, about 4°C (39°F)
Add the lamb cubes and turn them until every piece is coated. Cover and refrigerate for at least 4 hours, or overnight, turning once halfway through.
Take the lamb out of the fridge 30 minutes before grilling so it cooks evenly.
Done when: Every cube is coated and the meat has relaxed in the marinade.
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3
Skewer the Lamb and Peppers
10 Mins
No heat — room temperature
Thread the lamb onto flat metal skewers, leaving a small gap between cubes so the heat reaches all sides. Put a tomato half on the end of each skewer. Thread the green peppers onto a separate skewer.
Flat skewers stop the meat spinning when you turn them; round skewers let it roll.
Done when: Cubes sit evenly spaced with small gaps between them.
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4
Build the Charcoal Fire
20 Mins
Hot charcoal, about 230°C (450°F)
Light natural charcoal and let it burn down until the coals glow red under a thin coat of grey ash, about 20 minutes. Spread them in an even layer. The fire is ready when you can hold your hand 15 cm above the grate for only 2 to 3 seconds.
Wait for the grey ash — black, flaming coals scorch the outside while the inside stays raw.
Done when: The coals glow red under a thin grey coat.
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5
Grill the Skewers
12 Mins
Hot charcoal, about 230°C (450°F)
Lay the skewers on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the lamb is charred at the edges and cooked through. Grill the peppers on the same fire until blistered. Warm the flatbread on the edge of the grill for 1 minute per side.
Turn often rather than once — the cubes cook evenly and the marinade caramelises instead of burning.
Done when: The lamb is browned and charred at the edges, and the thickest cube reaches 63°C (145°F) inside.
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6
Rest and Serve
5 Mins
No heat — resting
Rest the skewers for 5 minutes, then slide the lamb off onto the warm flatbread. Toss the sliced red onion with parsley and a squeeze of lemon for the salad, and serve with the grilled peppers and lemon wedges.
Resting lets the juices settle — cut too soon and they run out onto the plate.
Done when: The lamb is juicy when cut, and the bread is warm and soft.
auto_awesome Finishing Touches & Plating
Slide the lamb off the skewers onto warm flatbread with the grilled peppers, scatter the sumac onion salad over the top, and serve at once with lemon wedges.
Turkey
50m
