Adana Kebab

Steps

1. Finely chop the red bell pepper, green peppers, and garlic cloves.
2. In a bowl, combine the chopped peppers and garlic to make it finer.
3. Add 1 tablespoon of red flake pepper and 1 teaspoon of salt to the mixture.
4. Add the ground beef into the center of the seasoned mixture.
5. Using a knife, chop the meat repeatedly in the center until it is kneaded (about two minutes).
6. Divide the meat mixture into four equal portions.
7. Shape each portion into a flat patty and place a wooden shish in the middle.
8. Slowly push the meat onto the shish from top to bottom, leaving about 3 centimeters of space at both ends.
9. Place the kebabs in the refrigerator for 15 minutes.
10. Preheat your cast-iron pan (or grill) until it is hot enough that a drop of water evaporates immediately when placed on it.
11. Carefully place the shish onto the preheated pan, ensuring the meat does not touch the surface directly.
12. Cook for five to six minutes, turning the kebabs every minute or so to ensure the fat and juices stay within the meat.
13. While the kebabs cook, prepare the salad: slice the red onions into half-circles (piyaz cut).
14. Chop the parsley coarsely.
15. Add salt to the sliced onions and squeeze them to draw out moisture until they are almost like chips.
16. Mix the salted onions with the chopped parsley.
17. Stir in 1.5 tablespoons of olive oil and 1.5 tablespoons of sumac, mixing well by hand.
18. Once the kebabs are cooked, warm up the lavash or tortilla bread to soak it with flavor.
19. Serve the Adana Kebab wrapped in the warmed lavash/tortilla (dürüm), topped with the onion and parsley salad.