Turkish Lamb Kebabs

Ingredients

• 1 medium red onion, finely chopped (1/2 cup)
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1 medium tomato, diced (3/4 cup)
• 1 teaspoon dried oregano
• 1/2 tablespoon Urfa pepper*
• 1/2 tablespoon Maras pepper*
• 6 tablespoons olive oil
• 3/4 teaspoon salt
• 1 (1 1/2-lb) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes
• 1/2 teaspoon black pepper
• 4 (10-inch) square pieces soft lavash bread*
• 8 (10-inch) wooden skewers, soaked in water 30 minutes

Instructions

1. 1

   If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

2. 2

   Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.

3. 3

   Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.

4. 4

   Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.

5. 5

   Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.

6. 6

   Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.