Real Turkish Lamb Shish Kebab

In large bowl, combine yogurt, oil, chopped parsley, minced garlic, pepper flakes, salt, and freshly ground pepper. Cut lamb into 1 inch cubes and toss in bowl to coat well, cover and marinate in refrigerator for 24 hours, stirring once or twice.

Heat grill to high. Thread lamb on skewers, alternating lean and fatty pieces. Thread tomatoes and seeded peppers, use mild jalapenos if bull's horns are unavailable, on separate skewers.

Lightly oil grill grate and arrange skewered foods on it. Turn them with tongs until vegetable skins are blistered and lamb is well browned, 8 to 12 minutes in all.

Using pita to protect hand, slide foods off skewers on to serving plates. Serve immediately, sprinkle with sumac, if desired.