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Ingredients

• For the Ground Lamb Kebabs:
• 1 to 2 tablespoons Aleppo pepper, or 1 to 3 teaspoons hot red pepper flakes and 2 teaspoons fresh lemon juice
• 1 1/2 pounds finely chopped ground lamb
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon sweet or hot paprika, preferably Turkish
• 1 1/2 teaspoons coarse salt (kosher or sea)
• 1/2 teaspoon freshly ground black pepper
• 2 large or 4 small pieces of lavash, for serving
• For the Onion Relish:
• 1 red onion, cut in half lengthwise and thinly sliced crosswise
• 1 teaspoon coarse salt (kosher or sea)
• 1 bunch fresh flat-leaf parsley, coarsely chopped
• 2 tablespoons sumac powder, or 1 tablespoon fresh lemon juice

Description

Serious Eats