1. Mix all the ingredients for the tahini-yogurt in a small bowl. Taste and adjust the seasoning to your liking. Transfer the prepared sauce to a squeeze bottle and set aside.
  2. Prepare the sumac onions. Finely slice the onions and in a small bowl mix with the sumac and vinegar. Taste and adjust the seasoning to your liking. Put aside for later. (The sumac onions can be prepared ahead of time and stored under refrigeration).
  3. Charred Tomatoes: Core the tomatoes and cut into 6 pieces. Place the tomatoes on a flameproof dish or surface.  Using a blow torch, char till brown, but not burnt.
  4. Grill or broil the kebabs over medium heat for 4 ½ minutes on each side.
  5. Place the skillet pita on a serving dish and spread with a generous amount of tahini-yogurt. Place the cooked kebabs on top. Garnish with sumac onions, and charred tomatoes. Serve.


For Skillet Pita Bread (Laffa)

  1. In a stand mixer fitted with a dough hook, knead all the ingredients at low speed for 10 minutes.
  2. Place the dough in a clean, dry bowl, cover with a towel, and let rise for an hour.
  3. Quarter the dough and form into four balls.  Let the dough balls rest for 10 minutes, covered and on a lightly floured surface.
  4. Roll each ball into a circle 3 mm (1/10 of an inch) thick.
  5. Heat a skillet or griddle on high until the pan smokes. Cook the pita on the red-hot pan one minute per side.
  6. When ready, remove each pita from the skillet, and immediately place in a plastic bag until ready to use.
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1 Skillet Pita bread (see recipe below)


70g (1/4 cup) tahini

40g *yogurt (1 1/3 fluid oz)

10 ml (2 tsps.) lemon juice

20 ml (1 tbsp plus 1 tsp) water

1 g (1/16 tsp) citric acid

Salt and pepper, to taste

Onions in Sumac

50g (1/2 medium) red onion

5g (1 tsp) sumac

20 ml (1 ½ tbsp) vinegar

Salt and pepper, to taste

Charred Tomatoes

2 ripe medium tomatoes

Olive oil, to taste

Salt, to taste

Skillet Pita Bread

280g (2 1/3 cups) all-purpose flour

3g (1/2 tsp) instant yeast

6g (1 tsp) sugar

240 ml (1 cup) hot water

4 ½ g (3/4 tsp) salt

15 ml (1 tbsp) olive oil