Turkish Adana Kebab

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground lamb, red pepper paste, minced onion, garlic, Aleppo pepper, cumin, sumac, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to develop.
2. Form the kebabs
   Divide the meat mixture into 4 equal portions. Wet your hands slightly to prevent sticking. Take a portion of the meat and press it firmly around a flat metal skewer, creating an elongated shape about 25-30 cm long and 1 cm thick. Use your fingers to create ridges along the length of the kebab. Repeat with remaining meat.
3. Prepare the grill
   Preheat your grill to high heat (around 230°C/450°F). If using charcoal, which is traditional and preferred, wait until the coals are glowing red with a light layer of white ash. Oil the grill grates to prevent sticking.
4. Grill the kebabs
   Place the kebabs on the hot grill. Cook for about 3-4 minutes on one side until the meat is seared and starting to brown. Using tongs to support the meat, carefully turn the skewers and cook for another 3-4 minutes on the other side. The kebabs should be browned on the outside but still juicy inside.
5. Check for doneness
   The kebabs are done when they reach an internal temperature of 65°C/150°F for medium-rare or 71°C/160°F for medium. Be careful not to overcook as the lamb will become dry. If using thicker meat portions, cooking time may need to be adjusted.
6. Rest and serve
   Remove the kebabs from the grill and let them rest for 2-3 minutes. Slide the meat off the skewers onto warm lavash or pita bread. Serve immediately with sumac-sprinkled sliced onions, chopped parsley, and grilled green peppers if desired.