Adana Kebab

Start by finely mincing or grinding the Lamb together with the Lamb Tail Fat until the mixture is soft and slightly pasty — this helps the kebab bind and stay juicy.

Place the meat in a bowl and add the Turkish Red Pepper Flakes, Salt and Ground Sumac. Knead the mixture vigorously for 4–6 minutes until sticky and well combined.

Cover and refrigerate the mixture for 30–60 minutes to let the flavors meld and the fat firm up slightly, which makes shaping easier.

Divide the meat into portions and press each portion firmly onto skewers or shape into long, flat sausages by hand. Preheat a grill or broiler to high heat and oil the grates lightly.

Grill the kebabs, turning every few minutes, until deeply charred on the outside and cooked through (about 8–12 minutes depending on thickness).

While the kebabs cook, thinly slice the Red Onion and chop the Parsley. Toss them together with a pinch of salt, a drizzle of Olive Oil and a squeeze of Lemon Juice to make a bright salad.

Char or roast the Long Green Pepper until blistered, slice the Tomato, and warm the Lavash Flatbread briefly on the grill or in the oven.

To serve, lay the kebabs on warm lavash, top with the onion-parsley salad, grilled peppers and tomato, and finish with extra sumac or lemon juice to taste. Enjoy immediately while hot and smoky.