Adana Kebab

🔥 Prep

• Trim and finely chop the 50 g tail fat and dice the 1 red bell pepper into small pieces; peel and mince the 2 garlic cloves.
• Place the 500 g minced lamb in a large bowl, add the chopped fat, diced pepper, minced garlic, 1 tbsp paprika, and 1 tsp salt; mix thoroughly until the mixture is uniform and sticky.

🔥 Cook

• 1. Combine the minced lamb, tail fat, red bell pepper, garlic, paprika, and salt in the bowl; mix thoroughly until the mixture becomes sticky and cohesive.
• 2. Refrigerate the mixture for 30 minutes to allow flavors to meld and the fat to firm up.
• 3. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
• 4. Take about 100 g of the chilled meat mixture and shape it onto a skewer, forming a firm cylinder ~2 cm thick; repeat until all mixture is used.
• 5. Preheat a grill or grill pan to medium‑high heat.
• 6. Place the skewers on the grill and cook for 10‑12 minutes, turning every 3‑4 minutes, until the exterior is charred and the interior is cooked through.
• 7. Remove the skewers from the heat and let them rest for 5 minutes before serving.

🔥 Serve

• Serve the hot Adana kebabs with warm flatbread or lavash, a side of grilled vegetables (such as peppers and tomatoes), and a wedge of lemon.
• Accompany with thinly sliced red onions tossed in sumac and a dollop of plain yogurt or cacık for a refreshing contrast.