Adana Kebab

Method

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1. Mix the lamb with the chopped red pepper, grated onion, garlic, pepper flakes, salt, cumin and black pepper.

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2. Knead hard for 5 minutes, until the mixture turns sticky and comes away from the bowl in one mass.

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3. Cover and refrigerate 1 hour.

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4. Toss the sliced red onions with the sumac, parsley and olive oil and set aside.

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5. Divide the meat into 4 and press each portion along a flat metal skewer, squeezing it into a long flat strip.

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6. Heat a charcoal grill until the coals are white, or a griddle pan until it smokes.

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7. Grill 12 minutes, turning every 3 minutes, until well charred and cooked through.

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8. Warm the flatbreads on the edge of the grill and char the tomatoes and green peppers alongside.

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9. Slide the kebabs off onto the flatbreads.

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10. Top with the sumac onions and serve with the charred vegetables.

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Chef’s Tips

• Twenty per cent fat, and knead until it is sticky.
• An hour in the fridge before shaping.
• Flat skewers, or it rolls and falls off.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sumac onion salad
• Ayran
• Charred green peppers

Storage & Reheating

Shaped raw kebabs freeze 2 months. Cooked, they keep 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.