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Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1 tablespoon tomato paste
3. 1 tablespoon Aleppo pepper (see Note)
4. 1 garlic clove, minced
5. 1 1/2 teaspoons Turkish Baharat
6. 1 1/2 pounds boneless well-trimmed lamb, preferably from the loin, cut into 1-inch cubes
7. Kosher salt
8. 2 medium white onions, halved lengthwise and thinly sliced crosswise
9. 1/4 cup chopped flat-leaf parsley
10. 1 teaspoon ground sumac (see Note)
11. Warm pita bread, for serving

Directions

1. In a large bowl, mix the olive oil with the tomato paste, Aleppo pepper, garlic and Baharat. Add the lamb cubes and stir to coat evenly. Cover and refrigerate for at least 4 hours or overnight. Bring to room temperature before grilling.
2. Light a grill. Thread the lamb onto 4 long skewers and season with salt. Grill the lamb, turning, over moderately high heat for about 5 minutes for medium meat.
3. Meanwhile, in a medium bowl, thoroughly toss the onions with 1 tablespoon of kosher salt. Let stand until the onions are slightly soft, about 5 minutes. Rinse and drain well. In a serving bowl, toss the onions with the parsley and sumac. Serve the lamb kebabs with the onion salad and warm pita bread.

Notes

Sumac, a tangy Middle Eastern spice, is available at spice shops and online from Kalustyan's (kalustyans.com) and Adriana's Caravan (adrianascaravan.com).

Aleppo pepper is a Turkish crushed chile, which is more robust and slightly fruitier that regular red chile flakes. If you can't find Aleppo pepper, substitute 1/4 teaspoon of paprika and a tiny pinch of cayenne.