Pan-Seared American Lamb Skewers with Aleppo-Sumac Dust

In a small mixing bowl, combine the ground lamb with finely minced garlic, shallots, and half of the Aleppo pepper. Gently work the mixture just until combined, being careful not to overwork the meat to keep it tender. Shape into small, tight meatballs or oblong kebabs.

Heat a heavy-bottomed cast iron skillet over medium-high heat. Add the lamb skewers and sear for 3–4 minutes per side until deeply browned and fragrant. While the lamb cooks, quarter the grape tomatoes and slice the green bell peppers into bite-sized strips. Add the vegetables to the same skillet for the last 2 minutes, allowing them to blister slightly in the lamb drippings.

Remove from heat. Arrange the skewers on a warm plate and scatter the charred vegetables around them. Finish by dusting generously with the remaining Aleppo pepper and the sumac. Serve immediately while the meat is juicy and the vegetables retain a snap.