Adana kebab

Method

1. 1 Hand-chop the lamb, red bell pepper, and garlic until the mixture is slightly lumpy, not finely ground.
2. 2 Mix the meat with red chili powder, salt, and pepper, then knead for 5 minutes until combined, and refrigerate for 20 minutes.
3. 3 Place the meat on a flat skewer and smooth it evenly with your hand.
4. 4 Grill over hot coals for 10 minutes, turning frequently to allow the fat to render evenly and the outer surface to brown.
5. 5 Let the kebab sit in the pita bread for 2 minutes, then serve with onion sumac and parsley.

With an appliance

• Oven 47 min

  Replace step 4: place the skewers on the rack at 240 degrees for 9 minutes, then rotate the tray after 5 minutes; the kebab will be evenly cooked, the fat will be collected neatly, but without a smoky charcoal flavor.