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1
In a small bowl, combine the onions and sumac and toss well.
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2
Set aside until ready to serve.
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3
In a large bowl, combine the lamb, onions, parsley, garlic, and kirmizi biber, and mix thoroughly, kneading with your hand.
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4
Add the egg white and salt, and knead mixture to a paste.
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5
Divide it into 4 equal portions, and roll each portion into a flat, sausage shape.
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6
Wipe kebab skewers with oil, and using a dampened hand gently squeeze meat against the skewer.
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7
Secure meat onto skewer by squeezing mixture up and down, spreading it evenly and making sure it is firmly attached to the skewer.
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8
Preheat a grill to medium high heat and brush it with oil.
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9
Roast the poblano chiles over the grill.
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10
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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11
Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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12
Peel off the charred skin by hand.
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13
Cut away stems, seeds and veins, and halve them.
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14
Heat the flat bread or pita until warm but not crisp, cut into cubes and wrap in foil to keep warm.
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15
Grill the kebabs, brushing them with the melted butter, about 2 to 3 minutes per side.
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16
Grill the tomato halves at the same time.
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17
To serve, place the bread cubes on a serving platter or individual plates, drizzle with melted butter, remove meat from skewers and place over bread.
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18
Top with roasted peppers and tomatoes, drizzle with more butter, and serve immediately with the sumac relish.
