On the heat. Hot

Ingredients

• 800 g lamb mince, coarse
• 150 g lamb tail fat
• 3 tbsp Turkish red pepper flakes (pul biber)
• 1 tbsp Aleppo or Maraş pepper, if you have it
• 4 cloves garlic, crushed to a paste with salt
• 1 red pepper, deseeded and chopped very fine
• 2 tsp salt · 1 tsp black pepper
• — TO SERVE
• Lavash · sumac onions · grilled long green peppers · flat-leaf parsley

Method

1. Mix everything and knead five minutes. Adana wants less kneading than koobideh — you want it to hold, not to go smooth.
2. Chill one hour.
3. Press onto wide flat skewers in a 25 cm sleeve. Leave the surface slightly rough; the ridges take the fire.
4. Very hot coals. Meat hanging clear of the grid. Turn after two minutes, then every minute for six.
5. Rest the skewers on a bed of lavash for two minutes so the bread takes the juices — that bread is served with it and is half the pleasure.
6. Sumac onions, parsley and a grilled green pepper. Nothing else on the plate.

Cook's note. Adana vs koobideh. Same skewer, different meat. Adana is coarse and chilli-red; koobideh is smooth, onion-rich and has no chilli in it at all.

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