Adana Kebab

Finely mince the red bell pepper, green bell pepper, and red onion. You can use a food processor, but be careful not to create a paste; aim for a very fine dice. Squeeze out any excess liquid from the minced vegetables to prevent the kebab mixture from becoming too wet. Mince the garlic cloves.

In a large bowl, combine the ground lamb (or meat mix) with the finely minced and drained vegetables, minced garlic, hot red pepper flakes, sweet red pepper flakes, salt, and black pepper. Use your hands to thoroughly knead the mixture for at least 5-7 minutes. This is crucial for developing the meat's texture and ensuring it sticks to the skewers.

Once the meat mixture is well-kneaded and cohesive, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period helps the flavors meld and makes the meat easier to handle and shape onto the skewers.

Preheat your grill to medium-high heat. Take a portion of the chilled meat mixture, about 100-120g, and firmly press it around a wide, flat metal skewer. Use your hands to evenly distribute the meat along the skewer, forming a long, flat, oval shape about 1 cm thick. Ensure the meat adheres well to the skewer to prevent it from falling off during grilling.

Place the shaped kebabs directly on the hot grill. Grill for 4-6 minutes per side, turning occasionally, until they are nicely browned, slightly charred, and cooked through. The cooking time may vary depending on the thickness of the kebabs and the heat of your grill. Be careful not to overcook them to keep them juicy.

Once cooked, carefully remove the Adana Kebabs from the grill. Serve them hot, typically with lavash or pita bread, sliced raw onions with sumac and parsley, grilled tomatoes and peppers, and a fresh salad like gavurdagi salatasi. A squeeze of lemon juice often complements the rich flavors.