Trim excess sinew from the Lamb Shoulder and roughly chop with the Lamb Tail Fat; pulse in a food processor until you have a coarse, tacky paste.
Add Urfa Pepper Flakes, a generous pinch of Sea Salt, freshly ground Black Pepper and a splash of Water; process again until the mixture is smooth, elastic, and holds together when pressed.
Portion the meat into long, sausage-shaped kebabs (or form onto skewers), press firmly, then chill for 20–30 minutes to help them set.
Preheat a grill or broiler to high and brush the grates with Olive Oil; cook the kebabs, turning occasionally, until well charred on the outside and cooked through, about 8–12 minutes depending on thickness.
While the kebabs cook, melt a knob of Butter in a skillet and sauté halved Tomato and Turkish Green Pepper until blistered and slightly softened; keep warm.
Thinly slice the Red Onion and toss with Ground Sumac, a pinch of Sea Salt and a squeeze of Lemon Juice to make a bright, tangy salad.
Warm the Turkish Flatbread briefly on the grill or in a hot pan; brush with melted Butter or a little Olive Oil if you like.
Assemble by placing the kebabs on the warmed Turkish Flatbread, top with the blistered tomato and pepper mix, sprinkle chopped Flat-Leaf Parsley, drizzle with a little Olive Oil and finish with a squeeze of Lemon.
Serve immediately with the sumac-dressed Red Onion on the side and extra Urfa Pepper Flakes or Sea Salt to taste.
