Hand-Chopped Adana Lamb Kebab with Sumac Onions

What you need

• 1 kg (2 1/4 lb) boneless lamb shoulder, with about 20% fat
• 1 red bell pepper
• 2 tbsp Aleppo pepper flakes, pul biber
• 2 tsp salt
• 1 red onion, thinly sliced
• 1 handful flat-leaf parsley, leaves, roughly chopped
• 1 tsp sumac
• 1 lemon
• 4 tomatoes, halved
• 6 lavash, or other thin flatbreads

Method

Restated from the original video

1. 1

   Light a charcoal grill and let it burn down until the coals glow under a layer of grey ash, about 30 min.

2. 2

   Cut the lamb into small cubes and chill for 15 min so it firms up.

3. 3

   Chop the lamb with a large heavy knife, gathering and chopping again, until it turns sticky but still shows some texture, 10-15 min. A single coarse grind from a butcher also works.

4. 4

   Chop the red pepper very finely, wrap it in a clean cloth and squeeze out the juice.

5. 5

   Knead the lamb with the red pepper, Aleppo pepper flakes and 1 1/2 tsp of the salt for 3-4 min, until the mixture clings together. Chill for 30 min.

6. 6

   With wet hands, press a sixth of the mixture along each of 6 wide, flat metal skewers into a long, thin log. Pinch ridges along it with your fingertips so it grips the skewer.

7. 7

   Toss the onion with the sumac, parsley, the remaining salt and the juice of half the lemon. Cut the other half into wedges.

8. 8

   Grill the skewers over the coals, turning every 2 min, until browned all over and cooked through, 8-10 min, or 71 °C (160 °F) in the centre.

9. 9

   Grill the tomatoes next to the kebabs, cut side down first, until blistered and soft, 5-6 min.

10. 10

    Warm the lavash over the coals for a few seconds per side, then lay it over the kebabs to soak up the juices.

11. 11

    Slide each kebab off its skewer onto the lavash and serve with the sumac onions, grilled tomatoes and lemon wedges.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.