Charred Turkish Adana Kebab Wrap with Sumac Onions Step-by-step instructions

Before you start

Before you start, gather all the ingredients and equipment. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. For the sumac onions, slice the red onion thinly and toss with sumac and salt; set aside to marinate while you prepare the meat.

Roast the tomatoes and green peppers if you don't have them on hand: halve the tomatoes, toss with olive oil and salt, and roast at 400°F (200°C) for 20 minutes; for the peppers, char them over a flame, then peel and slice.

Instructions

Prepare the Kebab Mixture

1. 1Prepare the Kebab Mixture
   In a large bowl, combine the minced lamb, minced beef, minced red bell pepper, minced lamb tail fat, minced garlic, paprika, and sea salt. Knead the mixture with your hands for 3 to 4 minutes until it becomes tacky and holds together when pressed.
   Look for The mixture should feel sticky and cohesive, not crumbly.
   Tip Chill the mixture for 10 minutes if it becomes too soft to handle.
2. 2Skewer the Meat
   Divide the meat mixture into 4 equal portions. Press each portion firmly onto a wide flat iron skewer, shaping it into a long, even log about 1 inch thick and 8 inches long. Make sure the meat is pressed tightly so it adheres to the skewer.
   Look for The meat should be evenly distributed along the skewer with no thick spots.
   Tip Wet your hands slightly to prevent sticking while shaping.

The meat mixture should be tacky and hold together when pressed. The red bell pepper and garlic should be evenly distributed. The mixture should not be crumbly or dry. If it feels too soft, chill it for 10 minutes. The sumac onions should be marinating and the lavash ready to toast.

Grill the Kebabs and Toast Lavash

3. 3Grill the Kebabs
   Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for 5 to 6 minutes per side, turning once, until the exterior is deeply charred and the internal temperature reaches 160°F (71°C).
   Look for The kebabs should have dark grill marks and a slight crust.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid moving the skewers too early to get a good sear.
4. 4Toast the Lavash
   While the kebabs cook, warm the lavash wraps on the grill or in a dry skillet for 30 to 60 seconds per side until they are soft and lightly toasted with golden spots.
   Look for The lavash should be pliable and warm, not crisp.
   Tip Stack the toasted wraps under a clean towel to keep them soft.

The kebabs should have a deep brown char on both sides and the internal temperature should reach 160°F (71°C). The lavash should be warm and pliable with light golden spots. The kitchen should smell smoky and inviting. The meat should be juicy, not dry.

Assemble and Roll the Wraps

5. 5Assemble the Wraps
   Slide the cooked kebab off the skewer and place it in the center of a lavash wrap. Top with a generous portion of sumac onions, roasted green peppers, roasted tomatoes, and fresh parsley leaves.
   Look for The fillings should be piled in a neat line down the middle of the wrap.
   Tip Do not overfill; leave room to roll the wrap tightly.
6. 6Roll Tightly
   Fold the bottom of the lavash over the filling, then fold in the sides and roll tightly into a cylinder. Press gently to seal. Slice the wrap in half diagonally and serve immediately.
   Look for The wrap should be snug and hold its shape when cut.
   Tip Use a sharp knife to slice cleanly without squashing the filling.

The wraps should be tightly rolled with the fillings centered. When sliced in half, the cross-section should show distinct layers of meat, onions, peppers, tomatoes, and parsley.

The wrap should hold its shape without unrolling. The juices from the meat and vegetables should be visible but not dripping excessively.

Common mistakes

One common mistake is overworking the meat mixture, which can make the kebabs dense and tough. Mix just until the ingredients are evenly distributed and the mixture holds together.

Another mistake is grilling over too low heat, which prevents a good char and can dry out the meat. Make sure the grill is hot before adding the skewers. Also, avoid overfilling the wraps; too much filling makes them difficult to roll and they may fall apart.

How to tell it’s done

The kebabs are done when they are deeply charred on the outside and the internal temperature reads 160°F (71°C) on an instant-read thermometer. The meat should feel firm to the touch but still juicy.

If you don't have a thermometer, cut into one kebab to check that the center is no longer pink and the juices run clear. Let the kebabs rest for 2 to 3 minutes before assembling the wraps to allow the juices to redistribute.

• Ground meat: 160°F (71°C) in the thickest part