- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tomato paste
- 1 tablespoon Aleppo pepper (see Note)
- 1 garlic clove, minced
- 1 1/2 teaspoons Turkish Baharat
- 1 1/2 pounds boneless well-trimmed lamb, preferably from the loin, cut into 1-inch cubes
- Kosher salt
- 2 medium white onions, halved lengthwise and thinly sliced crosswise
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon ground sumac (see Note)
- Warm pita bread, for serving
- 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.
- 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.
- 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.
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.
Grenache, with its soft red-cherry flavors, balances the tangy notes in this marinade and in the sumac salad. The variety does especially well along Spain's Mediterranean coast, where it's called Garnacha.