Ground Urfa and Maras peppers are flavorful without being fiery. If you find only one, use 1 tablespoon of it.
If you aren't able to grill outdoors, lamb can be grilled in a large well-seasoned ridged grill pan (without crowding) over moderately high heat, turning over once, about 8 minutes total for medium-rare. Lavash can be heated in 4 batches in grill pan over moderately high heat, turning over once, about 1 minute total per batch. Wrap in foil to keep warm.
*Available at Middle Eastern markets and Kalustyan's (212-685-3451).
Recipe information
Total Time
50 min
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 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.
Step 2
Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
Step 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.
Step 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.
Step 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.
Step 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.
