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1
Chop and Knead the Meat
15 Mins
Room temperature
Put the cold ground lamb, ground beef and chopped tail fat in a large bowl. Add the squeezed-dry red bell pepper and grated onion, the grated garlic, red pepper paste, pul biber, salt, black pepper, cumin and 10 g of the chopped parsley. Knead with your hands for 5–7 minutes until the mixture turns sticky, pale and paste-like and holds together when squeezed.
Knead until the mix clings to your hand — under-kneaded kebabs fall off the skewer, over-kneaded ones turn rubbery. Do not taste the raw mixture.
Done when: The mixture is sticky, evenly red-flecked and holds its shape firmly when squeezed into a ball.
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2
Shape the Kebabs onto Flat Skewers
10 Mins
Room temperature
With damp hands, divide the mixture into 8 equal portions of about 145 g. Press each portion firmly around a wide flat metal skewer, shaping it into a long flat strip about 20 cm long and 1 cm thick, sealing the ends against the metal. Press lightly with thumb and forefinger along the strip to make the characteristic shallow indentations.
Wide flat skewers are essential — round or thin skewers let the heavy minced meat spin and slide off. If the kitchen is warm, chill the shaped skewers for 20 minutes before grilling.
Done when: Each kebab is an even, flat strip that grips the skewer along its whole length with no loose ends.
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3
Grill the Kebabs over Charcoal
15 Mins
230°C (450°F)
Light the charcoal and let it burn down to glowing coals with no flames. Lay the skewers across the grill so the meat sits just above the heat, not touching the coals. Grill for 12–15 minutes, turning every 3–4 minutes, until the outside is browned and lightly charred at the edges and the centre reaches at least 71°C (160°F) on a food thermometer.
Do not press the kebabs down — pressing squeezes out the juices. If fat drips and flares up, move the skewer to a cooler spot for a few seconds.
Done when: Browned and charred at the edges, firm to the touch, and at least 71°C (160°F) in the thickest part.
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4
Grill the Tomatoes and Peppers, Warm the Lavash
5 Mins
230°C (450°F)
While the kebabs rest for 2 minutes, put the halved tomatoes cut-side down and the whole green chillies on the grill for 4–5 minutes until softened and lightly charred. Lay each lavash sheet on the grill for 20–30 seconds per side until warm and pliable.
The lavash catches the meat juices on the plate, so warm it last and serve it under the kebabs, not beside them.
Done when: Tomatoes softened and charred at the edges, peppers blistered, lavash warm and flexible.
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5
Serve the Adana Plate
2 Mins
Serve hot, above 60°C (140°F)
Slide two kebabs off their skewers onto a warm lavash sheet for each person, add a grilled tomato half and a grilled green chilli, and pile the sumac onion salad alongside. Serve at once with a glass of cold ayran.
Eat it the Adana way: tear off pieces of lavash, wrap them around the kebab with a little onion salad, and eat with your hands.
Done when: Kebabs steaming hot on warm lavash, with charred tomato, peppers and bright sumac onion salad.
auto_awesome Finishing Touches & Plating
Slide the kebabs off the skewers onto the warm lavash, top with the grilled tomato and peppers, and serve at once with the sumac onion salad and cold ayran — the classic Adana plate, eaten hot.
Turkey
30m
France
Vietnam