Adana Kebab

Finely chop the red bell pepper, green bell pepper, onion, and garlic. It is crucial for them to be very finely minced, almost a paste, so they blend seamlessly with the meat and dont cause the kebab to fall apart. You can use a food processor for this, then squeeze out any excess liquid using a cheesecloth or your hands.

In a large mixing bowl, combine the ground lamb, the finely chopped and drained vegetables, red pepper paste, pul biber, ground cumin, salt, and black pepper. Ensure all ingredients are evenly distributed.

Using your hands, knead the meat mixture vigorously for at least 10-15 minutes. This is a critical step that develops the proteins in the meat, making the kebab sticky and ensuring it adheres well to the skewers without falling apart during cooking. The mixture should become homogenous and slightly pasty.

Cover the bowl and refrigerate the mixture for at least 30 minutes to an hour. This allows the flavors to meld and the mixture to firm up, making it easier to handle. Before shaping, dampen your hands. Take a handful of the meat mixture (about 150-200g) and firmly press it around wide, flat metal skewers, shaping it evenly along the length, about 1-1.5 cm thick. Ensure it is well-adhered.

Preheat your grill to medium-high heat. If using charcoal, wait until the coals are grey and glowing. Place the skewers directly over the heat, turning frequently (every 1-2 minutes) to ensure even cooking and prevent burning. Cook for about 8-12 minutes, depending on thickness and desired doneness, until nicely charred on the outside and cooked through. Alternatively, bake in a preheated oven at 200°C (400°F) for 20-25 minutes, turning halfway.

Carefully slide the cooked Adana kebabs off the skewers onto a serving platter. Garnish with fresh chopped parsley if desired. Serve hot with traditional accompaniments such as lavash or pita bread, grilled tomatoes and peppers, sliced onions with sumac, and a side of cacik (cucumber yogurt dip) or a fresh green salad.