Gömlek Kebabı (Caul-Fat-Wrapped Kebab) | Gaziantep-Style Spiced Lamb

Place the caul fat in a bowl, cover it with cold water and lemon juice, and gently separate its layers with your hands. Once opened, the membrane should look like a thin, translucent net. Spread it on a tray and keep it chilled in the refrigerator; cold caul fat is less likely to tear, while warm caul fat tears easily.

Grate the onion and garlic, then drain them in a strainer; excess moisture will loosen the mixture and make the kebabs fall apart on the grill. Knead the ground lamb with the drained onion and garlic, finely chopped parsley, Turkish red pepper flakes, black pepper, cumin, and salt. The mixture is ready when it holds together in your hand without cracking.

Lay the membrane on a cutting board and cut it into roughly hand-span square pieces. Place a pinch of filling in the center of each piece and shape it into a finger-thick roll. Fold the membrane over it and wrap it around twice. Keep the loose ends underneath; any ends left on top may come open over the fire.

Arrange the kebabs on the grill and turn them every 4–5 minutes, until the caul fat has melted and left a thin crust around the meat. If the fat drips onto the coals and causes a flare-up, briefly move the grill away; direct flames can char the outside while leaving the center raw. Serve hot with the grilled tomatoes and peppers.