Entree: Turkey – Gaziantep – Küşleme (Charcoal-grilled tender lamb loin steaks seasoned in a simple Gaziantep style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 30 min

Total 52 min

Ingredients

- 4 lamb loin steaks, approx. 4 oz (115 g) each
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1 tsp (6 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) Urfa biber or mild crushed red pepper flakes
- 1 tsp (2 g) ground sumac
- 1 tbsp (14 g) unsalted butter, optional for basting
- 4 flatbreads or lavash, for serving
- 1 large red onion, thinly sliced
- Fresh parsley, chopped, for garnish
- Charcoal or wood, for grilling

Instructions

1. Combine olive oil, minced garlic, lemon juice, salt, black pepper, Urfa biber, and ground sumac in a bowl. Pat the lamb steaks dry and brush both sides with the mixture; let sit at room temperature for 20–30 minutes.
2. Prepare a hot charcoal grill so flames have died down and coals are white-hot. Grill steaks 2–4 minutes per side for medium-rare (adjust time for thickness and doneness), basting with butter in the final minute if using. Remove to a board, rest 5 minutes, then serve on flatbread with sliced onion and parsley.