Adana Kebab

Finely chop the red bell peppers and red onion. Mince the garlic cloves. It is crucial for the vegetables to be very finely chopped or even processed in a food processor to avoid large chunks in the meat mixture.

In a large bowl, combine the ground meat with the finely chopped red bell peppers, red onion, minced garlic, red pepper paste, pul biber, salt, and black pepper. Use your hands to thoroughly mix and knead the mixture for at least 5-7 minutes. This kneading process is vital for the meat to bind together and become sticky, which prevents it from falling off the skewers.

Cover the meat mixture and refrigerate it for at least 30 minutes, or preferably an hour. Chilling helps the flavors meld and makes the meat easier to handle and shape onto the skewers.

Divide the chilled meat mixture into 8-10 equal portions. Take one portion and firmly press it around a wide, flat metal skewer, shaping it evenly along the skewer. Use wet hands to prevent sticking and ensure the meat is securely attached and compact. The traditional shape is long and flat with slight indentations.

Preheat your grill (charcoal, gas, or even an oven broiler) to medium-high heat. Place the skewers on the hot grill. Cook for about 4-6 minutes on each side, turning occasionally, until the kebabs are nicely charred on the outside and cooked through. The cooking time may vary based on your grill and the thickness of your kebabs.

Once cooked, carefully slide the Adana kebabs off the skewers onto a serving platter. Serve hot with fresh lavash or pita bread, sliced onions with sumac, grilled tomatoes and peppers, and a generous squeeze of lemon juice. A side of shepherd's salad (çoban salatası) also complements this dish perfectly.