Adana Kebab

In a large bowl, combine the ground lamb, finely chopped red and green bell peppers, finely chopped red onion, minced garlic, red pepper flakes (pul biber), sweet paprika, cumin powder, salt, and black pepper. Add the finely chopped parsley.

Vigorously knead the mixture by hand for at least 10-15 minutes. This is crucial for developing the texture and ensuring the meat sticks to the skewers. The mixture should become pasty and cohesive.

Cover the bowl with plastic wrap and refrigerate the kebab mixture for at least 1 hour. This allows the flavors to meld and the fat to firm up, making it easier to shape the kebabs.

Divide the chilled meat mixture into 8-10 equal portions. Take a portion and firmly press it around wide, flat metal skewers, shaping it into an elongated oval about 1-1.5 cm thick. Ensure the meat adheres well to the skewer.

Preheat your grill to medium-high heat. Place the skewered kebabs directly over the heat. Grill for about 3-5 minutes per side, turning frequently, until evenly browned and cooked through. Be careful not to overcook to keep them juicy.

Remove the cooked kebabs from the grill. Serve hot with traditional accompaniments such as lavash bread, grilled tomatoes and peppers, sliced red onion with sumac, and a fresh shepherd's salad (çoban salatası).