Adana Kebab

Ingredients

• 1500g fatty minced lamb (at least 20% fat content)
• 21 small red onion, very finely grated (squeeze out excess juice)
• 33 tbsp red pepper paste (biber salçası)
• 41 tsp hot red chili flakes
• 52 garlic cloves, crushed
• 61 tsp black pepper
• 71 tsp cumin
• 81 tsp paprika
• 9Salt to taste
• 10To serve: lavash or flatbread, sliced white onion, fresh parsley, grilled tomatoes, grilled green peppers, sumac

Instructions

1. 1Combine minced lamb with grated onion, red pepper paste, chili flakes, garlic, and all spices.
2. 2Knead vigorously for 5–10 minutes until the mixture is very smooth, homogeneous, and sticky — this is essential for the kebab to hold on the skewer.
3. 3Refrigerate the mixture for at least 1 hour to firm up.
4. 4With damp hands, mold the mixture firmly onto wide flat metal skewers, pressing and squeezing into long, flat sausage shapes about 2cm thick.
5. 5Grill over hot charcoal or a hot cast-iron grill pan, turning once or twice, for 10–12 minutes until charred on the outside and cooked through.
6. 6Slide carefully off the skewers onto flatbread. Garnish with grilled tomatoes, peppers, sliced onion, parsley, and a sprinkle of sumac.
7. 7Serve immediately with a side of yogurt or cacık.