Lamb skewers on Dürüm

Ingredients for 8 servings:

• 1 kg lamb fillet(s) or lamb loin
• 1 clove(s) garlic
• 1 tsp thyme
• 1 tsp chili powder, mild
• 1 tsp cumin
• 2 tsp sugar
• 1 shot of orange juice, plenty
• ½ tsp salt
• 100 ml olive oil
• 2 tbsp paprika paste (hot)
• 3 limes
• 1 large tomato(s)
• ½ cucumber(s)
• 2 onions
• ½ tsp chili flakes
• e.g. parsley, flat
• ½ lemon(s)
• 8 pieces of flatbread (Dürüm)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

Dice the lamb and mix thoroughly with the garlic (crushed), thyme, chili powder, cumin, sugar, orange juice, salt, half of the olive oil, and paprika paste, ideally letting it marinate overnight in the refrigerator. If you’re short on time, you can use it right away. But the longer it marinates, the better it tastes. Have skewers ready; soak the wooden skewers in water if necessary. Dice the tomato and cucumber into approximately 1×1 cm pieces. Peel the onion and slice it into half rings. Finely chop the parsley. Squeeze the lemon and pour it over the tomato, cucumber, onion, and parsley mixture. Season with salt and add the other half of the olive oil, and mix well. Wash the limes in hot water, dry them, trim the ends, and cut them into about 16 pieces. Thread the meat and lime onto the skewers, alternating them. I use metal skewers because they make it easier to pierce the lime peel. The tips will bend on the wooden skewers. Grill the skewers, warm the dürüm flatbread slightly, add the meat (I fit 1 to 1 1/2 skewers in a dürüm), top with the tomato and cucumber mixture, roll it up, and serve.