Homemade Adana Kebab

Cut the chilled ground lamb and tail fat into small pieces and mix well. If you have a satir (double-handled cleaver), chop the meat and fat together until you get a fine, uneven mince; if using ready-made ground meat, simply knead it thoroughly.

Add red pepper flakes, sweet paprika and salt. Knead for 5–7 minutes until the mixture becomes sticky and uniform. Don't add onion, garlic or black pepper: they aren't part of the traditional registered adana kebab blend.

Cover the bowl and chill the mixture for 60 minutes so the fat firms up again and the meat holds together better on the skewers.

Divide the mixture into 4 portions. With wet hands, dipping them in water as needed, mold each portion onto a wide, flat skewer and press it on, leaving the characteristic finger grooves across the surface.

Heat a grill or barbecue to high, glowing coals with no open flame. Grill the kebabs for 10–12 minutes, turning often, until nicely charred on the outside and fully cooked through inside.

At the same time, grill the tomatoes and green hot peppers until charred and softened.

For serving, slice the onion into thin half-rings and toss with sumac and finely chopped parsley.

Warm the lavash on the grill grate, pressing it briefly against the skewers so it soaks up the meat juices. Slide the cooked kebab off the skewers onto the lavash and serve with the onion, tomatoes and green peppers.