Ingredients
- •4 lb boneless lamb shoulder, trimmed and tied
- •2 ½ tsp kosher salt
- •2 tbsp Aleppo pepper (or 1 tbsp paprika + 1 tsp cayenne)
- •1 tbsp ground cumin
- •1 tsp ground sumac
- •1 tsp freshly cracked black pepper
- •4 cloves garlic, smashed
- •2 tbsp olive oil
- •For sumac onions:
- •2 large red onions, thinly sliced
- •2 tbsp ground sumac
- •1 tbsp fresh lemon juice
- •¼ cup fresh flat-leaf parsley, chopped
- •Pinch of salt
- •For serving:
- •Warm lavash or pide bread
- •Grilled tomatoes and peppers
- •Ezme salad or chopped salad
- •Yogurt with dried mint
Instructions
1
Combine kosher salt, Aleppo pepper, cumin, sumac, and black pepper. Rub all over the lamb shoulder.
2
Place in a vacuum-seal bag with smashed garlic and olive oil.
3
Seal and preheat sous vide bath to 142°F (61°C).
4
Submerge and cook for 24 h.
5
About 30 min before serving, make the sumac onions. Toss sliced onions with sumac, lemon juice, parsley, and salt. Let sit at room temperature to soften.
6
When lamb is done, remove from bag and pat completely dry.
7
Heat a grill or grill pan to high heat.
8
Slice the lamb into thick steaks (about 3/4-inch) while still warm.
9
Grill sliced lamb 60–90 sec per side for deep char marks.
10
Arrange on a platter with sumac onions, grilled tomatoes and peppers.
11
Serve with warm lavash, yogurt with dried mint, and ezme salad.
Notes
- •Aleppo pepper is milder and fruitier than cayenne — it's the signature spice of southeastern Turkey
- •Sumac onions are non-negotiable — the sour-sweet onions cut through the rich lamb perfectly
- •Slicing before grilling gives maximum surface area for char on every piece
- •In Turkey this would be served on a metal tray with charred flatbread underneath to soak up juices
Nutrition information
Calories
520 cal
Protein
44g
Fat
34g
Carbs
8g
Tags
turkishkebabgrilledmiddle eastern