Here's the recipe:
- 2 T red pepper paste (I just threw a piece of grilled, jarred red peppers in the food processor)
- 2 T Aleppo chiles (I didn't have these in my pantry, so I used Urfa chiles)
- 1/4 c tomato paste
- 1/2 c canola oil
- 1 T chopped garlic
- 1 T Turkish Baharat spice mix.
Mix together all the above ingredients and marinate the lamb overnight. Wipe of the excess marinade, cook on the grill, and serve with whatever you like. I made couscous with diced red and green bell peppers, onions, garlic, and olives and a side of green beans with red pepper flakes, garlic and sea salt.