Burhan's Marinated Lamb Kebabs With Sumac-Onion Salad

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2 tablespoons extra-virgin olive oil

1 tablespoon tomato paste

1 tablespoon Aleppo pepper (see Note)

1 garlic clove, minced

Turkish Baharat

1 1/2 pounds boneless well-trimmed lamb, preferably from the loin, cut into 1-inch cubes

Kosher salt

2 medium white onions, halved lengthwise and thinly sliced crosswise

1/4 cup chopped flat-leaf parsley

1 teaspoon ground sumac (see Note)

Warm pita bread, for serving

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