Adana Kebab

In a large bowl, combine the ground lamb, finely chopped red bell pepper, minced red onion, minced garlic, red pepper paste, pul biber, sweet paprika, cumin, sumac, salt, and black pepper. Mix vigorously by hand for at least 5-7 minutes until the mixture becomes very cohesive and slightly sticky. This kneading is crucial for the kebab to hold its shape.

Cover the bowl with plastic wrap and refrigerate the kebab mixture for at least 30 minutes, or up to 2 hours. Chilling helps the flavors meld and makes the meat easier to handle and shape onto the skewers.

Divide the chilled meat mixture into 4-6 equal portions. Moisten your hands with a little water. Take one portion and firmly press it around a flat metal skewer, shaping it into an even, elongated oval, about 1-inch thick. Ensure the meat is tightly packed around the skewer to prevent it from falling off during grilling. Repeat with the remaining portions and skewers.

Preheat your grill (charcoal, gas, or a grill pan) to medium-high heat. If using a charcoal grill, wait until the coals are ash-covered. Lightly oil the grill grates. Place the skewered kebabs on the hot grill. Grill for 4-6 minutes per side, turning occasionally, until nicely browned and cooked through. The internal temperature should reach 160°F (71°C).

Once cooked, remove the Adana Kebabs from the grill and let them rest for a few minutes. This allows the juices to redistribute, ensuring a tender and flavorful kebab. Carefully slide the kebabs off the skewers.

Serve the Adana Kebabs immediately with traditional accompaniments such as lavash bread, finely chopped onion salad with sumac and parsley, grilled tomatoes and peppers, and a dollop of yogurt or cacık. A sprinkle of fresh parsley or sumac over the kebabs can add a final touch.