-
1
Place the minced lamb and chopped tail fat on a cold marble or metal surface. Combine the isot biber, dried red chilli flakes, sweet pepper paste, and salt over the meat. Work the mixture by hand for 8–10 minutes, pressing, folding, and slapping it against the surface, until the mass becomes fully cohesive, sticky to the touch, and pulls away from the surface cleanly without leaving residue. The mixture is ready when it adheres to an upturned palm without falling.
-
2
Transfer the mixture to a covered container and refrigerate for a minimum of 8 hours, or up to 24 hours. This rest allows myosin proteins to bind, producing the tight, springy texture that holds the skewer over an open flame. The mixture is ready when it is firm and cold throughout and no surface moisture has pooled.
-
3
Prepare a charcoal fire and allow it to burn down to glowing embers with no open flame. Divide the rested mixture into eight equal portions of approximately 125 g each. Working with cold hands, press each portion firmly around a wide flat skewer, spreading it into an even cylinder 18–20 cm long. The surface should be smooth and show no cracks or gaps around the skewer.
-
4
Place the skewers close to the charcoal embers and grill, turning frequently, until the exterior is deeply coloured and shows a continuous char on all sides. Do not press or squeeze the kebab during cooking. The tomatoes and green peppers may be roasted on the grill alongside. The kebab is done when the juices at the centre run clear and the exterior is firm and dark, with the scent of charred lamb fat rising steadily from the coals.
-
5
Toss the sliced onions with the sumac and a pinch of salt. Lay the lavash bread on a serving platter and slide the cooked kebab from the skewers directly onto the bread so the juices are absorbed. Arrange the roasted tomatoes, charred peppers, and sumac-onion salad alongside. Serve immediately while the bread is still absorbing the meat juices.