Adana Kebab

In a large bowl, combine the ground meat, finely chopped red bell pepper, red onion, minced garlic, red pepper paste, red pepper flakes, sumac, salt, black pepper, and chopped parsley. Mix thoroughly with your hands, kneading the mixture for about 5-7 minutes until it becomes very sticky and well combined. This kneading is crucial for the kebab to hold its shape on the skewers.

Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 30 minutes. Chilling helps the flavors meld and makes the meat easier to work with, preventing it from falling off the skewers during grilling.

Moisten your hands with a little water. Take a portion of the chilled meat mixture, about the size of a golf ball or slightly larger, and firmly press it around the wide, flat metal skewers. Distribute the meat evenly along the skewer, shaping it into a long, flat oval about 1 cm thick, ensuring there are no air pockets. Repeat with the remaining mixture and skewers.

Prepare your grill for medium-high heat. If using a charcoal grill, wait until the coals are glowing and covered with a light ash. For a gas grill, preheat to around 200-230 degrees Celsius (400-450 degrees Fahrenheit). Ensure the grill grates are clean and lightly oiled to prevent sticking.

Place the skewers directly over the hot coals or grill grates. Cook for approximately 3-5 minutes per side, turning them frequently to ensure even cooking and a beautiful char. The kebabs should be cooked through, juicy, and slightly charred on the outside. Be careful not to overcook them, as this can make them dry.

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 result. Serve immediately with warm lavash or pita bread, sliced onions with sumac and parsley, grilled tomatoes and peppers, and a fresh shepherd's salad (çoban salatası).