Adana Kebab

In a large bowl, combine the coarsely ground lamb (and lamb fat if using). Add the finely chopped red and green bell peppers, grated and squeezed red onion, minced garlic, red pepper paste, sweet paprika, hot red pepper flakes, cumin, salt, and black pepper.

With wet hands, knead the mixture vigorously for at least 10-15 minutes until it becomes sticky and cohesive, like a paste. This develops the protein and prevents the meat from falling off the skewers.

Cover the bowl and refrigerate the meat mixture for at least 2-4 hours, or preferably overnight. This allows the flavors to meld and the meat to firm up, making it easier to skewer.

Divide the chilled meat mixture into 8-10 equal portions. Take a wide, flat metal skewer and firmly press one portion of the meat around it, shaping it into an elongated, flattened oval, about 1 cm thick. Ensure the meat adheres well to the skewer.

Preheat your grill (charcoal for best results, or a gas grill to medium-high heat). Place the skewers directly over the heat. Grill for about 3-5 minutes per side, turning frequently, until the kebabs are nicely charred and cooked through but still juicy.

Once cooked, remove the kebabs from the grill. Let them rest for a couple of minutes before gently sliding them off the skewers onto a serving platter. Serve immediately with lavash bread, sliced onions with sumac, grilled tomatoes and peppers, and a fresh salad. Enjoy your homemade Adana Kebab!