Adana Kebab

Method

1. 1
   • ground lamb 600 g
   • red bell pepper 1
   • onion 1
   • garlic 3
   • red pepper paste 2 tbsp
   • aleppo pepper 1 tsp
   • paprika 1 tsp
   • ground cumin 1 tsp
   • salt 1 tsp
   • black pepper ½ tsp

   Knead the spiced lamb mix — In a large bowl, combine the lamb mince, minced red pepper, grated onion, garlic, red pepper paste, aleppo pepper, paprika, cumin, salt and black pepper. Knead firmly with your hands for several minutes until the mixture becomes sticky and homogenous.

2. 2

   Chill the meat mixture — Cover and refrigerate the mixture for at least 30 minutes so the flavors meld and the meat firms up for skewering.

   ⏱30 min
3. 3

   Shape onto skewers — Wet your hands with water and mold portions of the mixture around flat metal skewers, pressing firmly into long, flattened logs about 2 cm thick.

4. 4

   Grill until charred — Grill the skewers over hot charcoal or a very hot grill pan, turning every couple of minutes, until nicely charred outside and just cooked through, about 10-12 minutes total.

   ⏱12 min
5. 5
   • fresh parsley 2 tbsp
   • pita bread 4
   • tomato 1
   • sumac 1 tsp

   Assemble and serve the kebabs — Warm the flatbreads briefly on the grill. Slide the kebabs off the skewers onto the bread, top with sliced tomato and a scattering of sumac and parsley, then serve at once.