Recipe-Turkish Ground Lamb Adana-Style Kebabs.

Ingredients

For the Kebabs:

• 1.5 lbs (700g) Ground lamb (preferably 80% lean, 20% fat for juicy kebabs)

• 1 Red bell pepper, very finely minced or grated

• 1 small Yellow onion, finely grated

• 2 cloves Garlic, finely minced

• 1 ½ tsp Turkish Red Pepper Flakes (Pul Biber or Aleppo Pepper)

• 1 tsp Ground cumin

• 1 tsp Ground sumac

• 1 tsp Sweet paprika

• 1 tsp Salt

• ½ tsp Freshly cracked black pepper

For the Quick Sumac Onion Salad:

• 1 Red onion, thinly sliced

• 1 tbsp Ground sumac

• 1 tbsp Extra-virgin olive oil

• 1 tbsp Fresh lemon juice

• 2 tbsp Fresh flat-leaf parsley, chopped

• Salt to taste

Step-by-Step Instructions

1. Drain the Moisture:

   Place the grated red bell pepper and onion in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible over the sink. (Removing excess liquid prevents the meat from falling off the skewers!)

2. Mix and Knead:

   In a large bowl, combine the ground lamb, drained pepper-onion mixture, garlic, and all spices. Knead vigorously by hand for 3 to 5 minutes until the fat incorporates and the mixture becomes sticky and paste-like.

3. Chill:

   Cover and refrigerate the meat mixture for at least 30 to 45 minutes. Chilling helps the fat bind, making it much easier to mold.

4. Shape the Kebabs:

   Prepare a bowl of cold water. Divide the meat into 4 to 6 equal portions. Wet your hands, press a portion of meat onto flat metal skewers (or wide wooden skewers), and flatten it evenly down the length of the skewer using your fingers to create characteristic finger-indentations.

5. Cook:

   • Grill Option: Preheat grill to medium-high heat. Lightly oil the grates. Grill skewers for 8 to 10 minutes, turning every 2–3 minutes until lightly charred and fully cooked through.

   • Oven / Broiler Option: Set a wire rack on top of a baking sheet. Place skewers on the rack and broil on High (about 6 inches from heat source) for 8 to 10 minutes, turning once halfway through.

6. Prepare the Salad:

   Toss the sliced red onion, sumac, olive oil, lemon juice, parsley, and salt together in a bowl.

7. Serve:

   Serve hot off the skewer wrapped in warm lavash or flatbread alongside the sumac onion salad, grilled tomatoes, grilled green peppers, and a side of garlic yogurt or bulgur pilaf.