Kebab Recipe

Make and chill the mixture

In a large bowl combine the ground lamb, grated onion (squeezed of excess liquid), minced garlic, chopped parsley, cumin, coriander, Aleppo pepper (or paprika), salt and black pepper. Mix with your hands or a spoon until evenly combined but do not overwork — about 1–2 minutes. Cover and refrigerate at least 30 minutes (or up to 2 hours) to let flavors meld and the mixture firm up, which makes shaping easier.

Shape kebabs

Divide the meat into 8 equal portions (for smaller kebabs) or 4 for larger. Wet your hands slightly and form each portion into an elongated sausage shape or onto skewers, about 4–5 inches long and 1 inch thick. Press firmly so they hold together.

Cook kebabs

Heat a grill or heavy skillet over medium-high heat and brush with olive oil. Cook kebabs 3–5 minutes per side, turning to get an even char and cook through (internal temp for lamb/beef around 160°F/71°C for well-done; adjust to preference). If using skewers on a grill, rotate every 2–3 minutes. Remove to a plate and let rest 3–4 minutes before assembling.

Roast peppers

Place whole red bell peppers on a baking sheet under a broiler or over a gas flame. Roast, turning occasionally, until skins are blackened and blistered all over, about 10–15 minutes under broiler (time varies). Transfer peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes — this makes peeling easier.

Peel and puree

Once cool enough to handle, peel the charred skin, remove stems and seeds, and roughly chop the roasted peppers. In a small food processor or blender pulse the peppers with 1 tablespoon olive oil until smooth (or leave slightly chunky for texture).

Combine with labneh

In a bowl, fold the roasted pepper purée into the labneh (or thick Greek yogurt) until evenly combined. Stir in lemon juice, smoked paprika, salt and pepper. Taste and adjust seasoning. Cover and refrigerate until ready to serve (can be made a day ahead).

Quick-pickle radish

In a small saucepan bring the vinegar, water, sugar and salt just to a simmer, stirring until sugar and salt dissolve. Remove from heat and let cool 1–2 minutes. Place thinly sliced radishes in a jar or bowl and pour the warm pickling liquid over them so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 20 minutes before using. They will keep refrigerated for up to 1 week.

Warm the lavash briefly on a dry skillet or in a low oven (350°F / 175°C for 3–5 minutes) until pliable.

Spread about 2–3 tablespoons of the roasted pepper labneh down the center of each warmed lavash.

Place 1–2 cooked kebabs (or sliced kebab pieces) on top of the labneh. Spoon a few pickled radish slices over the meat. Add sliced tomato or cucumber if using, and scatter mint leaves. Drizzle lightly with olive oil and squeeze a little lemon juice over the top.

Fold or roll the lavash around the filling and serve immediately with extra labneh and lemon wedges on the side.