Serves 6-8


  • 1 lb ground lamb
  • 1 lb ground veal
  • 4 teaspoons olive oil, for brushing on pita’s
  • 4 teaspoons salted butter, small cubes
  • 1 red bell pepper, minced
  • 1 medium yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup yogurt
  • 2 medium red onions, sliced very thin
  • 1 teaspoon sumac
  • 1 teaspoon lemon juice
  • 8 pieces pita bread or 8 pieces naan bread
  • 2 teaspoons red pepper flakes
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt


In a large mixing bowl add lamb and veal.

Then add minced bell peppers and onions.

dd all spices and mix well.

Cover and put in fridge overnight.

Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.

Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.

Place on a hot grill and cook for 3-4 minutes on each side.

Kebabs will be done when they feel spongy.

When done place kebab inside of pita top with yogurt sauce and sliced red onion mixture.  This can also be served with a side of pilaf.