Adana Kebab

Kebabs

• minced lamb800 g
• red pepper flakes2 tsp
• sweet paprika1 tsp
• garlic cloves3
• salt1½ tsp
• black pepper

To serve

• gluten-free flatbreads4
• red onions1
• sumac1 tsp
• flat-leaf parsley1 handful
• green peppers2
• tomatoes2

Kebabs

1. 01

   Knead the coarsely minced lamb, 20% fat, with the red pepper flakes (pul biber), paprika, garlic crushed to a paste, salt and freshly ground pepper for a full 5 minutes until it turns sticky and holds together. This kneading is what stops the meat falling off the skewer.

2. 02

   Chill for 30 minutes so the fat firms.

3. 03

   With wet hands, press the mixture along flat metal skewers in an even layer about 2 cm thick, squeezing ridges along its length.

4. 04

   Grill over high heat, preferably coals, for 12 to 15 minutes, turning every few minutes, until charred outside and cooked through with no pink left in the middle. Grill the green peppers and tomatoes whole beside the kebabs for 8 to 10 minutes, turning them, until blistered and soft.

To serve

5. 05

   Thinly slice the red onion, roughly chop the parsley and toss both with the sumac.

6. 06

   Warm the flatbreads under the skewers so they catch the juices, then slide the kebabs off onto the bread with the onion salad and the peppers and tomatoes grilled whole.