Adana Kebab

Ingredients

• 1 lb ground lamb, preferably fatty (20% fat)
• 1 lb ground beef chuck
• 1 medium onion, grated and squeezed dry
• 4 cloves garlic, minced to a paste
• 2 tbsp Aleppo pepper (or 1 tbsp paprika + 1 tsp cayenne)
• 1 tsp sumac
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground allspice
• 1/4 cup fresh flat-leaf parsley, finely minced
• 2 tbsp ice water
• Vegetable oil for grilling
• 4 flatbreads or pita for serving
• 1 large tomato, sliced
• 1 small red onion, thinly sliced
• Fresh parsley sprigs for garnish
• Lemon wedges for serving

Instructions

1. Combine the ground lamb, ground beef, grated onion, garlic paste, Aleppo pepper, sumac, cumin, salt, black pepper, allspice, and minced parsley in a large bowl. Add the ice water and mix vigorously with your hands for 5-7 minutes until the mixture becomes sticky and cohesive, kneading it against the bowl.
2. Cover the meat mixture and refrigerate for at least 1 hour or up to overnight. This allows the flavors to meld and makes the meat easier to shape.
3. Preheat a grill or grill pan to high heat, about 450-500°F. If using wooden skewers, soak them in water for 30 minutes. Flat metal skewers work best for authentic results.
4. Divide the meat mixture into 8 equal portions. With wet hands, mold each portion around a skewer, forming a long flat oval shape about 6 inches long and 1 inch thick. Press firmly to ensure the meat adheres to the skewer.
5. Lightly oil the grill grates. Place the kebabs on the grill and cook for 5-6 minutes per side, turning once, until nicely charred on the outside and cooked through with an internal temperature of 160°F.
6. Warm the flatbreads on the grill for 30 seconds per side. Slide the kebabs off the skewers onto the warm bread and serve immediately with sliced tomatoes, red onion, fresh parsley, and lemon wedges.