Adana Kebab

Step 1

Chill the minced lamb and the lamb tail fat well; cold fat cuts cleanly and does not smear. Chop the tail fat into small pieces, then mince it with a heavy knife into pieces the size of rice grains. If the lamb was not minced coarsely, chop through it once more.

Step 2

Combine the lamb, the fat, the pul biber and the salt in a wide bowl. Knead firmly with wet hands for 8 to 10 minutes. The mixture is ready when it turns tacky, pulls away from the bowl in one mass and a pinch stays together when pressed. No onion, garlic, egg or crumbs go in.

Step 3

Cover and refrigerate for at least 30 minutes, so the mixture firms up and the pul biber hydrates.

Step 4

Slice the red onions into thin half-moons, rinse them under cold water for a minute and squeeze dry. Chop the parsley leaves and toss them with the onions, the sumac and half the olive oil. Set aside.

Step 5

Heat the grill or a griddle until very hot, with charcoal ashed over and glowing. Rub the tomatoes and peppers with the remaining olive oil.

Step 6

Divide the meat into four portions. With wet hands, press each portion around a wide flat skewer into a long strip about 2 cm thick and 3 cm wide, pinching shallow ridges along the length with your fingertips.

Step 7

Grill the tomatoes and peppers first, turning until the skins blister and char, 6 to 8 minutes. Move them to the edge of the grill.

Step 8

Grill the kebabs over high heat for 3 to 4 minutes a side, turning only once the underside has set and released from the grate. The outside should be browned with dark flecks and the fat should sizzle. The meat is done at 71 °C (160 °F) in the centre, with no pink and clear juices.

Step 9

Warm the flatbread briefly at the grill's edge and rest the kebabs for 2 minutes before sliding them off the skewers.