Adana Kebab

Finely chop the red and green bell peppers. Grate the onion and squeeze out any excess liquid using a cheesecloth or paper towel. Mince the garlic cloves. It is crucial for vegetables to be very finely prepared to integrate well with the meat.

In a large mixing bowl, combine the finely minced ground lamb, prepared red and green bell peppers, squeezed onion, minced garlic, red pepper paste, pul biber, ground cumin, salt, and black pepper. Ensure all ingredients are evenly distributed.

Using your hands, thoroughly knead the mixture for at least 10-15 minutes. This process is vital for developing the texture of the kebab, making it sticky and ensuring it adheres to the skewers without falling off during cooking. The mixture should become smooth and pliable.

Divide the kneaded meat mixture into 8-10 equal portions. Take a portion and firmly press it around wide, flat metal skewers, shaping it into a long, uniform kebab, about 1-inch thick and 8-10 inches long. Ensure the meat is tightly packed around the skewer. Repeat with the remaining mixture.

Preheat your grill to medium-high heat. Alternatively, you can use a grill pan or oven broiler. Place the skewers on the hot grill and cook for about 4-6 minutes per side, turning occasionally, until the kebabs are nicely charred and cooked through. The internal temperature should reach 160°F (71°C).

Carefully remove the cooked Adana Kebabs from the grill. Serve hot, traditionally with warm flatbread, fresh chopped parsley, a simple sumac onion salad, and sliced tomatoes or roasted peppers. Enjoy the authentic flavors of Turkey!