Adana Kebab

Steps

1. 1
   Cut the lamb and its fat into small pieces, then mince it twice through the coarse plate of a mincer, or chop it with a heavy knife to a coarse paste; keep all the fat in, as it is what keeps the kebab juicy.
2. 2
   Squeeze the chopped red pepper hard in a clean cloth, then add it to the meat with the Aleppo pepper, hot paprika, most of the salt and the black pepper.
3. 3
   Knead with wet hands for 5 minutes until the mixture turns sticky and holds together, then chill it for at least 1 hour.
4. 4
   Meanwhile toss the red onions with the sumac, parsley and the last pinch of salt and rub them together for a minute to soften.
5. 5
   Divide the meat into 8 portions. With wet hands, squeeze each portion around a wide flat skewer and press it into a long, even sausage about 2 cm thick, pinching ridges along it with your fingers.
6. 6
   Grill over hot charcoal or in a ridged grill pan for 6–8 minutes, turning every 2 minutes, until browned outside and just cooked through; grill the tomatoes and green peppers alongside until blistered.
7. 7
   Lay the lavash over the kebabs on the grill for a moment to soak up the juices, then slide the meat off the skewers onto the bread and serve with the sumac onions, tomatoes and peppers.