Turkish Adana Kebab Wraps

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground lamb and beef. Add the Aleppo pepper, minced garlic, cumin, sumac, salt, and black pepper. Mix thoroughly with your hands until well combined. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
2. Shape the kebabs
   Divide the meat mixture into 8 equal portions. Wet your hands slightly and shape each portion around a wide, flat metal skewer, forming a flat, elongated sausage shape about 8 inches long and 1 inch wide. If you don't have metal skewers, you can shape them by hand into long, flat patties.
3. Grill the kebabs
   Preheat a grill or grill pan to high heat. Grill the kebabs for 3-4 minutes per side until they are well-browned on the outside and just cooked through on the inside (internal temperature of 160°F/71°C). Remove from the skewers carefully if using them.
4. Warm the flatbreads
   While the kebabs are grilling, warm the flatbreads on the grill for about 30 seconds per side or until soft and pliable. Alternatively, wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes.
5. Prepare the toppings
   While the kebabs are cooking, prepare your toppings. Mix the yogurt with a pinch of salt. Arrange the sliced onions, chopped parsley, and diced tomatoes in separate bowls for serving.
6. Assemble the wraps
   To serve, place two kebabs on each flatbread. Top with a generous dollop of yogurt, followed by sliced onions, diced tomatoes, and chopped parsley. Squeeze a lemon wedge over the top for brightness.
7. Fold and serve
   Fold the sides of the flatbread over the filling, then roll up tightly from the bottom. Wrap in parchment paper or foil for easier handling if desired. Serve immediately while hot.