Adana-Style Lamb Kebab Wraps

Instructions

1. 1

   Very finely chop the bell pepper and squeeze it dry in a towel. Knead it into the lamb with the garlic, Aleppo pepper, cumin, and 1 tsp salt for 2 minutes until sticky.

2. 2

   Shape into 8 long, flat logs around skewers or by hand.

3. 3

   Grill or cook in a hot grill pan 4-5 minutes per side until well browned and 160°F.

4. 4

   Toss the sliced onion with the chopped parsley and sumac.

5. 5

   Warm the lavash, spread with yogurt, add the kebabs, tomato slices, and sumac onions, and roll up.