Syrian Lamb Kebab Platter
Charred lamb skewers with grilled peppers, caramelized onions, and warm flatbread — a complete sheet-pan dinner that tastes like a bustling Damascus grill, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 lb ground lamb
- 2 tsp sumac
- 2 whole green bell peppers
- 1.5 whole yellow onion, divided
- 8 whole cherry tomatoes
- 2 whole flatbread or pita
- 2 tbsp pomegranate molasses
- ¼ cup fresh parsley, chopped
Instructions
- 1
Mix ground lamb with sumac, 1 tsp salt, and black pepper. Divide into 4 portions and pack tightly onto metal skewers, pressing to form long kebabs.
- 2
Slice 1 onion into thick rings. Cut peppers in half lengthwise, remove seeds. Toss peppers and tomatoes with 1 tbsp olive oil, salt, and pepper.
- 3
Arrange kebabs and peppers on a broiler-safe sheet pan. Broil 4 inches from heat for 6–8 minutes, turning kebabs halfway, until exterior is charred.
- 4
Push kebabs to the side. Add onion rings and tomatoes to pan, broil 2 more minutes until onions char and tomatoes blister. Drizzle everything with pomegranate molasses.
- 5
Warm flatbread directly over a burner flame or under the broiler for 30 seconds per side until pliable and lightly charred.
- 6
Slide kebabs onto flatbread, top with charred peppers, onions, tomatoes, and fresh parsley. Serve immediately.
Tools you’ll need
- 4 metal skewers
- broiler-safe sheet pan
- kitchen knife
- tongs
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