Adana Kebab

Finely mince the red bell pepper and grate the onion. Squeeze out any excess liquid from the grated onion to prevent the kebab mixture from becoming too wet. Mince the garlic and lamb tail fat if using. Ensure all ingredients are very finely chopped or minced.

In a large bowl, combine the ground lamb, minced red bell pepper, squeezed grated onion, minced garlic, and minced lamb tail fat. Add the red pepper flakes, sweet paprika, black pepper, and salt. Mix all ingredients thoroughly by hand.

This step is crucial for authentic Adana Kebab. Knead the mixture vigorously for at least 10-15 minutes. This process helps to break down the proteins, making the meat sticky and ensuring it adheres well to the skewers. The mixture should become pasty and cohesive.

Divide the meat mixture into 8 equal portions. Take a wide, flat metal skewer and firmly press one portion of the meat around it, shaping it into a long, flat oval form, about 1 cm thick. Ensure the meat is evenly distributed and securely attached to the skewer to prevent it from falling off during grilling. Repeat with the remaining portions.

Preheat your grill to medium-high heat. If using charcoal, ensure the coals are glowing. Place the skewers on the grill and cook for 4-6 minutes per side, turning occasionally, until the kebabs are nicely browned and cooked through. Be careful not to overcook them, as they can dry out quickly. The internal temperature should reach 71°C (160°F).

Carefully remove the kebabs from the grill. Slide the meat off the skewers onto a serving platter. Garnish with fresh chopped parsley. Serve immediately with lavash bread, grilled tomatoes and peppers, a fresh onion and sumac salad, and a dollop of plain yogurt or cacik.