Adana Kebab

Method

1. 1

   Mix the kebabs

   Combine the lamb, grated pepper, squeezed onion, garlic, pul biber, cumin and salt in a bowl. Knead firmly with clean hands for 3 to 4 minutes, until the mixture turns sticky and holds together.

2. 2

   Chill and shape

   Cover and chill for 15 minutes. Divide into 8 portions, then mould each around a wide metal skewer into a long, flat kebab, pressing firmly and making shallow ridges with your fingers.

3. 3

   Heat the grill

   Heat a barbecue or grill to high, about 230°C, for 5 minutes, until very hot. Brush the kebabs lightly with olive oil.

4. 4

   Cook the kebabs

   Grill the kebabs over high heat for 8 to 10 minutes, turning every 2 minutes, until browned all over and the centre reaches 71°C.

5. 5

   Warm the flatbreads

   During the final 1 to 2 minutes, warm the flatbreads on the grill, turning once, until soft and lightly toasted.

6. 6

   Serve

   Arrange the kebabs with the warm flatbreads, tomato wedges, parsley and lemon wedges. Serve straight away, squeezing lemon over the lamb to taste.

Tips

• Squeeze the grated onion very well so it does not loosen the mixture.
• Use wide metal skewers and press the meat firmly around them, including into the shallow ridges.
• Keep the kebabs away from barbecue flare-ups, which can char the outside before the centre cooks through.
• Warm the flatbreads away from direct flames to prevent burning.

Swaps

• Use Aleppo pepper in place of pul biber, or the reverse.
• If you do not have wide metal skewers, shape the kebabs into long, flat patties and grill them directly.

Storing

Refrigerate leftover kebabs in an airtight container for up to 3 days and reheat until piping hot.