Adana Kebab (Spiced Ground Lamb Skewers)

Ingredients

• 1 lb ground lamb (or mix of lamb and beef)
• 1/2 cup red bell pepper, very finely minced and drained of liquid
• 3 cloves garlic, minced
• 1 tbsp Aleppo pepper or 2 tsp paprika + 1/2 tsp cayenne
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp sumac (for serving)
• Flat metal skewers (wide, sword-style work best)
• To serve: lavash or pita, sliced onion tossed with sumac and parsley, grilled tomato and pepper, yogurt

Instructions

1. 1

   Combine ground lamb, minced pepper, garlic, and all spices. Mix well with your hands for 3-4 minutes — this develops the protein so the meat sticks to the skewers.

2. 2

   Refrigerate mixture for at least 1 hour (overnight improves cohesion).

3. 3

   With wet hands, press a fistful of meat around a flat skewer in a long, thin sausage shape (about 8 inches). Squeeze firmly so it adheres.

4. 4

   Grill over hot charcoal or a hot gas grill, turning every 2-3 minutes, until cooked through and slightly charred, about 10-12 minutes total.

5. 5

   Slide meat off skewer onto lavash bread.

6. 6

   Serve with sliced tomatoes, grilled peppers, onion salad, and yogurt.