Adana Kebab

Finely chop or puree the red bell pepper, green bell pepper, and red onion. It is crucial for them to be very fine to integrate well with the meat. Drain any excess liquid from the pureed vegetables to prevent the kebab mixture from becoming too wet. Mince the garlic cloves.

In a large mixing bowl, combine the ground lamb or beef, prepared vegetables, minced garlic, red pepper flakes (Pul Biber), sweet paprika, cumin powder, salt, and black pepper. If using, add the finely chopped parsley.

Using your hands, thoroughly knead the meat mixture for at least 10-15 minutes. This is a critical step for Adana Kebab as it develops the protein structure, making the mixture cohesive and preventing it from falling off the skewers during grilling. The mixture should become sticky and uniform.

Cover the bowl with plastic wrap and refrigerate the Adana kebab mixture for at least 30 minutes, or ideally for 2-4 hours. Chilling helps the flavors meld and makes the mixture firmer and easier to shape onto skewers.

Prepare wide, flat metal skewers. Take a handful of the chilled meat mixture (about 150-200g) and firmly press it around a skewer, shaping it into an elongated, flattened form about 1.5 cm thick. Use wet hands to prevent sticking and ensure even distribution along the skewer. Create a distinctive ridged pattern with your fingers.

Preheat your grill to medium-high heat. Place the skewered kebabs directly over the heat. Grill for about 3-5 minutes per side, rotating frequently, until they are beautifully browned, cooked through, and slightly charred in places. Be careful not to overcook, as this can dry out the meat. If desired, brush lightly with olive oil during grilling.

Once cooked, carefully remove the kebabs from the grill. Serve hot with lavash bread, grilled tomatoes and peppers, a fresh onion-sumac salad, and a side of yogurt or cacik. Enjoy your authentic Adana Kebab!