Adana Kebap

Ingredients

• 800 gfatty ground lamb
• 2 tbspred pepper paste
• 1 tspcumin
• 1 tsppul biber
• 2long metal skewers
• flatbread — to serve
• sumac onions — to serve
• to tastefine sea salt and black pepper

Method

1. Place the 800 g of fatty ground lamb in a large mixing bowl. Add 2 tablespoons of red pepper paste, 1 teaspoon of cumin, 1 teaspoon of pul biber, and a generous pinch of fine sea salt. Begin kneading the mixture with your hands, pressing and folding it repeatedly. Continue kneading until the mixture becomes sticky and cohesive, which indicates that the proteins have developed enough to hold together on the skewers.
2. Divide the lamb mixture into two equal portions. Take one portion and mold it onto a long metal skewer, pressing firmly to ensure it adheres well. The meat should be evenly distributed along the skewer, about 1 inch thick. Repeat with the second portion. Ensure there are no air pockets, as these can cause the meat to fall off during grilling.
3. Prepare a charcoal grill for cooking. Once the coals are hot and covered with a light layer of ash, place the skewers on the grill. Grill the kebabs, turning occasionally, until the exterior is well-charred and the interior remains juicy. You will notice the meat firming up and the fat rendering, which adds flavor and moisture.
4. Once cooked, remove the skewers from the grill and let them rest for a few minutes. This brief resting period allows the juices to redistribute within the meat. Carefully slide the kebabs off the skewers onto a piece of flatbread, using the bread to catch any juices.
5. Top the kebabs with sumac onions, which add a tangy contrast to the rich meat. Serve immediately with additional flatbread, grilled peppers, and a chilled glass of ayran to complement the flavors. This dish is best enjoyed shared with family or friends, embodying the communal spirit of Turkish dining.