Trim excess connective tissue from the lamb belly and cut into 1-inch cubes. In a large bowl combine Greek yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, smoked paprika, Aleppo pepper, salt and black pepper. Add lamb cubes and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 2 hours, ideally 6–8 hours or overnight for best flavor and tenderness.

Skewer and rest

If using wooden skewers, soak them in water for 30 minutes. Thread marinated lamb cubes onto skewers leaving a little space between pieces so heat circulates. Let the skewered meat rest at room temperature for 20–30 minutes before cooking.

Cook

Preheat a grill or broiler to high heat (or heat a heavy cast-iron skillet over medium-high). Oil the grill grates or pan lightly. Grill skewers 3–4 minutes per side, turning to get even char and reaching an internal temperature of about 68–72°C (155–162°F) for medium — lamb belly has rendered fat so a slightly higher temp is okay. Total cook time ~10–12 minutes depending on heat and cube size. Rest the kebabs 5 minutes off the heat before serving.

Sour Cabbage Ketchup

Drain sauerkraut well, then chop finely (a few pulses in a food processor works well). In a small saucepan warm olive oil over low heat, add grated garlic and cook 20–30 seconds until fragrant (do not brown). Add tomato paste and cook, stirring, 1–2 minutes to develop sweetness. Add chopped sauerkraut, apple cider vinegar, honey, salt and pepper. Stir to combine and simmer very gently for 4–6 minutes to meld flavors. Add 1–2 tablespoons water to loosen to a ketchup-like consistency. Taste and adjust vinegar/honey/salt balance. Let cool slightly and transfer to a bowl or squeeze bottle for plating.

Garlic Emulsion (Aioli-style)

Ensure egg yolk is room temperature. In a bowl or the bowl of an immersion blender place the yolk, grated garlic, Dijon mustard, lemon juice and salt. If using a whisk: whisk the yolk mixture briskly while slowly drizzling in the neutral oil until a thick emulsion forms. If using an immersion blender: combine the yolk mixture in a tall jar, pour oil on top and blend until emulsified. If the emulsion becomes too thick or breaks, add 1 teaspoon water or lemon juice and whisk/blend to re-emulsify. Taste and adjust salt/lemon. Chill until serving.

Assembly & Garnish

Warm flatbreads or pitas briefly on the grill or in a skillet. Spread 1–2 tablespoons of the sour cabbage ketchup down the center of each flatbread. Place 2 skewers of rested lamb kebab pieces on top (or slide meat off skewers). Drizzle garlic emulsion over the lamb (about 1–2 tablespoons per portion). Scatter pickled red onion and chopped parsley, sprinkle a pinch of sumac or Aleppo pepper, and finish with a lemon wedge at the side. Serve immediately.