Adana Kebab

Instructions

1. Step 1

   Combine the onion, sumac, parsley, and lemon juice in a mixing bowl. Toss gently and set aside for serving.

   Cookware: mixing bowl

2. Step 2

   Place the lamb, lamb tail fat, red pepper flakes, and salt in a clean mixing bowl. Knead firmly until the mixture becomes cohesive and slightly sticky.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Cover the meat mixture and refrigerate until firm.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Preheat the grill on high heat. Clean the grill grate before cooking.

   Timer: 10 min (fixed)

   Cookware: grill

5. Step 5

   Divide the chilled mixture into eight equal portions. Press each portion around a broad metal skewer in a long, flat shape, pinching shallow ridges across the surface.

   Timer: 10 min (fixed)

   Cookware: broad flat metal skewers, mixing bowl

6. Step 6

   Grill the tomatoes and chili peppers over high heat until softened and charred in spots, turning as needed. Transfer them to the serving platter.

   Timer: 6 min (fixed)

   Cookware: grill, serving platter, tongs

7. Step 7

   Grill the kebabs over high heat, turning every 2 minutes, until browned and the centers reach 71°C.

   Timer: 8 min (fixed)

   Cookware: broad flat metal skewers, grill, instant-read thermometer, tongs

8. Step 8

   Warm the flatbreads briefly on the grill until pliable and lightly toasted.

   Timer: 2 min (fixed)

   Cookware: grill, tongs

9. Step 9

   Transfer the kebabs to the serving platter. Serve immediately with the warm flatbreads, grilled vegetables, and sumac-onion salad.

   Cookware: broad flat metal skewers, serving platter