Adana Kebab

Remove the seeds from the peppers and chop them finely. Place in a colander to drain.

Transfer drained peppers to a large mixing bowl and add ground lamb, paprika, Aleppo pepper, salt, and black pepper. Mix until combined.

Divide the meat mixture based on the number of skewers. Shape each portion into a ball and insert a skewer through the center.

Press and spread the meat along the skewer, wetting fingers as needed to prevent sticking.

Press and secure the top and bottom edges of the meat on the skewer. Create ridges using thumb and forefinger.

Preheat grill to 400°F-425°F, clean grates, and brush with oil.

Grill the kebabs for 10-12 minutes, turning often. Cover with foil and let rest for 5-10 minutes.

Mix sliced onions, olive oil, lemon juice, salt, sumac, and red pepper flakes. Massage until softened and garnish with parsley.

Assemble kebab by placing meat on lavash or pita bread, garnish with sumac onions, roll, and serve.