Homemade Adana Kebab (Oven or Pan)

Method

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1. 1Combine the lamb, fat, bell pepper, chili, pepper flakes and salt in a large bowl. Wet your hands with cold water and knead for 8-10 minutes until the mixture is sticky and paste-like.
2. 2Cover and chill for at least 30 minutes. Cold meat clings to the skewer better and won't fall apart as it cooks.
3. 3Divide into 8 equal portions. If using skewers, squeeze each portion along a skewer with wet hands into a log about 2 cm thick and 20 cm long, pinching light ridges along it. Without skewers, shape long, flat patties of the same size.
4. 4To bake: preheat the oven grill (broiler) to 250 °C. Lay the kebabs on the oven rack with a tray underneath to catch the fat, and cook on the top shelf for 12-15 minutes, turning once halfway.
5. 5To pan-fry: heat a cast-iron or heavy pan until very hot without oil. Cook the patties for 8-10 minutes in total, turning, until deeply browned on all sides.
6. 6Char the tomatoes and peppers in the oven or pan until blackened and soft. Thinly slice the onions and toss with sumac and parsley.
7. 7The kebabs are done when browned outside and juicy but no longer pink inside. Lay them on lavash so the bread soaks up the juices, and serve at once with the charred vegetables and sumac onions.