Shashlik bread is made by grilling marinated cubes of lamb on skewers and tucking them into warm flatbread with onion, a classic late-night snack from Uzbek bazaars. The sumac-dusted red onion balances the richness with a touch of sourness.
Mix the cubed lamb with the grated onion, vinegar, cumin, chili flakes, salt and pepper, then marinate for 20 minutes.
Thread the marinated meat onto skewers and grill on a preheated grill, turning, for a total of 15 minutes until browned all over.
Warm the flatbreads lightly, then fill with the grilled meat, sliced red onion and a sprinkle of sumac, and wrap.
Do not hold the skewers too close to the heat, or the outside can char while the inside stays raw. Allergens: contains wheat (gluten).
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