Adana Kebab

Keep the ground lamb and finely minced fat cold. Knead them with the salt and pul biber or Aleppo pepper flakes until tacky and cohesive. Refrigerate while preparing the grill and accompaniments.

Use wide, flat metal skewers, not an ingredient. With damp hands, press the chilled mixture into an even thin layer along the skewers. Refrigerate the shaped kebabs for 15 minutes. Preheat a charcoal or gas grill outdoors; never use a charcoal grill indoors.

Grill the kebabs over strong heat, turning frequently, until browned and a thermometer in the thickest meat reads 71°C / 160°F. Do not judge ground lamb by colour alone. Grill the green peppers alongside until tender.

Toss the sliced red onion with sumac and parsley. Warm the flatbreads, slide the cooked kebabs off the skewers onto the bread and serve with the onion salad and grilled peppers.