Adana Kebab

Method

1. 1

   Knead the lamb with the minced red pepper, pepper flakes, paprika and salt for a full 5 minutes, until sticky and pastelike.

   💡 The kneading develops the bind — skip it and the meat falls off the skewer.

2. 2

   Chill the mixture for 30 minutes so the fat firms up.

3. 3

   With wet hands, press the meat along flat skewers in a long, even band, ribbing it gently with your fingers.

   💡 Wide flat skewers hold the meat; round thin ones spin and drop it.

4. 4

   Grill over hot coals or a screaming grill pan, 3–4 minutes per side, until charred outside and just cooked through.

5. 5

   Warm the flatbreads over the fire and use one to slide the meat off each skewer.

6. 6

   Toss the sliced onion with sumac and parsley and serve heaped beside the kebabs on the bread.