Turkish Urfa Lamb Kebab Plate

Ingredients

• ½ lb ground lamb
• 1 tbsp cumin, coriander, smoked paprika, and black pepper (1 tbsp total, mixed)
• ¾ cup bulgur (for pilaf)
• 1 whole yellow onion
• 2 whole roma tomato and bell pepper (mixed colors), halved lengthwise
• 2 tbsp white vinegar
• ¼ cup fresh parsley (chopped)
• 2 pieces lavas bread or pita

Instructions

1. 1

   Mix ground lamb with cumin, coriander, paprika, and black pepper until evenly combined. Form into 4 oblong kebab shapes, about 4 inches long.

2. 2

   Heat 1 tbsp oil in a large skillet over medium-high. Sear kebabs 4–5 minutes total, turning once, until browned and cooked through; transfer to a plate.

3. 3

   In the same skillet, add tomato and pepper halves cut-side down. Grill 3–4 minutes per side until charred and softened; transfer to the plate with kebabs.

4. 4

   Finely dice half the raw onion and toss with white vinegar, salt, and a pinch of sugar; let sit while you finish cooking.

5. 5

   Boil bulgur in salted water until tender, about 10 minutes; drain and fluff with a fork. Stir in chopped parsley, diced onion from the onion salad, and a pinch of salt.

6. 6

   Warm lavas bread in the skillet for 30 seconds per side. Plate bulgur pilaf, arrange kebabs, tomatoes, and peppers alongside; serve with bread and remaining onion salad.

Tools you’ll need

• large skillet (12-inch preferred)
• pot for bulgur
• cutting board
• knife
• fork for fluffing

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