A day ahead of time, thinly slice 500 g of leg of lamb and then beat with a tenderiser to around 2-3mm thick. Place the slices in a marinade of: the juice of 2 white onions (food process the onion then squeeze out the juice), 2 Tbsp olive oil, 1/2 tsp oregano, 1 Tbsp Aleppo pepper flakes, 1/2 tsp of salt, 1/2 tsp of pepper. Leave until ready to eat, overnight is best.
On the day of cooking, roughly chop 2 tomatoes and 1 green pepper, lightly coat in oil. Place griddle on very high heat and wait until it is hot (or alternatively use a BBQ). Flash fry the meat first so that it is charred but dont overcook, remove to a plate to rest, and cook the peppers and tomato to blacken the skins for a few minutes.
Serve all with hot pittas, yogurt and a tomato or chilli sauce.
Adapted from ozlemsturkishtable.com