Adana Kebab

Adana Kebab

Ingredients
1.2kg (2.6 lbs) lamb with fat (rump used here)
7 red bullhorn peppers
1 tbsp paprika
1 tbsp sea salt
1 large onion, finely sliced
3 tomatoes, sliced
1 lemon
handful of flat-leaf parsley leaves
1 tsp sumac
3 tbsp olive oil
6 flatbreads

Method
1. Finely dice and then mince the lamb by hand. Hand-mincing is important as it helps maintain the texture; using a mincer can affect the consistency. Aim for a sticky mixture that still has some texture.
2. Finely dice 1 of the bullhorn peppers and squeeze out any excess moisture.
3. Season the lamb with sea salt, paprika, and the diced red pepper. Mix well to combine.
4. With damp hands, spread about 200g (7oz) of the lamb mixture evenly across large flat skewers. Flat, wide skewers work best, as round ones may cause the lamb to fall off during cooking.
5. To prepare the salad, combine the sliced onion, tomatoes, parsley, and lemon juice in a bowl. Add a pinch of salt, olive oil, and sumac, then mix well.
6. Grill the kebabs and the remaining bullhorn peppers over charcoal, flipping every 2-3 minutes, until they develop a nice colour and the meat is cooked through. In the last minute of cooking, heat the flatbreads over the charcoal.
7. Serve the grilled kebabs with the side salad, a grilled pepper, and a warm flatbread.

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