Adana Kebabs

Ingredients

• For the kebabs:
• 500 grams ground lamb
• Kosher salt
• 2 teaspoons ground cumin, divided
• 2 tablespoons ground sumac, divided
• 2 tablespoon ground Urfa pepper flakes, divided
• 2 tablespoons ice-cold water
• For serving:
• 1 red onion, thinly sliced
• 6 pieces lavash or pita
• 1 cup picked fresh parsley leaves
• 2 medium tomatoes, thinly sliced
• Pickled sport peppers or pepperoncini

Directions

1. Put the lamb in a bowl, then add kosher salt, 7.5 grams, about 2 teaspoons, plus cumin, 1 teaspoon, sumac, 2 teaspoons, and pepper flakes, 1 tablespoon. Work the mixture with your hands, or use a stand mixer with the paddle attached, until it gets sticky and begins clinging to the bowl. Pour in the water and keep kneading until it disappears into the meat. Transfer the bowl to the refrigerator and let the mixture get thoroughly cold.
2. While the lamb chills, make the seasoning blend. In a small bowl, stir together the cumin that remains, 1 teaspoon, with 2 teaspoons sumac, the remaining 1 tablespoon pepper flakes, and 2 teaspoons salt, then set it aside. In a medium bowl, toss the red onions with the remaining 2 teaspoons sumac, season them with salt to taste, and leave them to sit.
3. With damp hands, portion the lamb mixture into 12 equal balls. Wet your hands again as needed, and press each one around a skewer, shaping it into a long, flattened kebab.
4. Light 1 chimney full of charcoal. Once the coals are fully lit and coated with gray ash, empty them onto 1 side of the charcoal grate. Put the cooking grate in place, close the grill, and let it heat for 5 minutes. If you are using a gas grill instead, turn half the burners to the highest heat setting, close the lid, and preheat for 10 minutes. Clean the grate, then oil it. Arrange the kebabs over the hot side of the grill, cover, and cook for about 12 minutes total, turning them occasionally and sprinkling with the reserved spice mixture, until they are well charred on both sides and cooked through.
5. During the last few minutes of cooking, lay the bread in batches right on top of the kebabs until it is heated through.
6. Serve the kebabs with the warm bread, sumac onions, parsley, tomatoes, and pickled peppers.