Adana Kebab

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground lamb, red pepper paste, ground red pepper, cumin, grated onion, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated. Cover and refrigerate for at least 1 hour to allow flavors to meld.
2. Shape the kebabs
   Divide the meat mixture into 4 equal portions. Wet your hands slightly to prevent sticking. Take a portion of the meat mixture and mold it around a wide, flat skewer, pressing firmly to create a long, flat sausage shape about 1cm thick. Repeat with remaining portions and skewers.
3. Prepare the grill
   Preheat your grill to high heat (about 230°C/450°F). Make sure the grill grates are clean and lightly oiled to prevent sticking. If using charcoal, wait until the coals are glowing red with a light coating of white ash for the authentic flavor.
4. Grill the kebabs
   Place the skewered meat on the hot grill and cook for about 3-4 minutes per side, or until the meat is well-browned on the outside and reaches an internal temperature of 65°C (150°F) for medium doneness. Avoid turning the kebabs too frequently as this may cause the meat to fall off the skewers.
5. Rest the meat
   Remove the kebabs from the grill and let them rest for 2-3 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful kebab.
6. Serve
   Slide the meat off the skewers onto warm lavash or pita bread. Garnish with sumac-tossed red onion slices, grilled tomatoes, and peppers if desired. Serve immediately with a side of yogurt sauce and lemon wedges for squeezing over the kebabs.