Aleppo Lamb Kebab with Sumac & Herb Salad
Charred lamb kebab seasoned with warm Aleppo spice, served on lavash with a bright tomato-herb salad and sumac. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb ground lamb
- 1.5 tsp Aleppo pepper (or red pepper flakes + paprika)
- ¾ tsp cumin
- ½ cup fresh herbs (parsley, mint, or dill, chopped)
- 1.5 cups tomatoes, diced
- ½ medium red onion, thinly sliced
- 2 pieces lavash bread
- 1 tsp sumac
Instructions
- 1
Mix lamb with Aleppo pepper, cumin, half the fresh herbs, and salt until just combined. Divide into two portions.
- 2
Heat a cast iron skillet over medium-high until it smokes, about 2 minutes.
- 3
Mold each portion onto a flat skewer or shape into a thick patty. Sear without moving for 3 minutes until edges char deeply.
- 4
Flip and sear the other side for 2-3 minutes until cooked through and charred on the outside.
- 5
Toss tomatoes with red onion, remaining fresh herbs, and a pinch of salt. Warm lavash over the lamb's residual heat or in the pan.
- 6
Slide kebab onto lavash, top with tomato salad, dust with sumac, and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- metal skewers or paper towels for shaping
- cutting board
- knife
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