Adana Kebab

Preparation

1. 01

   Step 01

   On a thin cutting board, hand-mince the lamb leg and tail fat into small cubes using a sharp cleaver. The meat and fat must be minced together; do not use machine-ground meat. The mince should be coarse and irregular.

2. 02

   Step 02

   Place the minced meat and fat in a wide bowl. Add the pepper paste, red pepper flakes, and salt. Knead by hand for at least 10 minutes; the mixture should become sticky and homogeneous in texture.

3. 03

   resting in the refrigerator

   Cover the kneaded mince with plastic wrap and let it rest in the refrigerator for 15 minutes. This resting time helps the mince adhere better to the skewers.

4. 04

   Step 04

   Slice the onions thinly into half-moons. Sprinkle with sumac and toss together by hand. Set aside.

5. 05

   Step 05

   Lightly wet the wide flat metal kebab skewers. Take palm-sized portions of the rested mince and press them onto the skewer by hand, spreading lengthwise. Shape to cover the entire skewer, 20-25 cm long and 2-3 cm thick. Smooth the edges with your fingertips.

6. 06

   grilling over charcoal

   Once the charcoal grill is ready (reduced to glowing embers, no flames), place the skewers over the heat. Cook on both sides for approximately 4-5 minutes, turning as needed. The exterior should be lightly browned while the interior remains juicy. Char the peppers and tomatoes at the edge of the fire as well.

7. 07

   Step 07

   Slide the cooked kebabs off the skewers onto the lavash. Serve with charred peppers, charred tomatoes, sumac onions, and parsley alongside.