Burhan's Marinated Lamb Kebabs with Sumac-Onion Salad

• 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

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

extravirgin olive oil, tomato paste, pepper, garlic, turkish baharat, boneless well, kosher salt, white onions, flatleaf, ground sumac, pita bread

Taken from www.foodandwine.com/recipes/burhans-marinated-lamb-kebabs-with-sumac-onion-salad (may not work)