Adana Kebabı

Instructions

1. 1 Finely mince lamb shoulder and tail fat by hand with a heavy cleaver or pass through a grinder twice for proper texture.
2. 2 Combine meat with pul biber, sumac, cumin, garlic, squeezed onion, and salt, then knead vigorously for five minutes.
3. 3 Cover the mixture and refrigerate for at least thirty minutes so the flavors meld and the meat firms for skewering.
4. 4 Mold portions of the spiced meat around wide flat skewers, pressing firmly into long oval shapes about two centimeters thick.
5. 5 Grill over hot charcoal, turning once, for eight to ten minutes total until beautifully charred outside and juicy within.
6. 6 Serve on warm lavash bread with grilled tomatoes, charred peppers, fresh parsley, red onion slices, and a squeeze of lemon.