Crispy Turkish Adana Kebab Wrap with Charred Peppers Step-by-step instructions

Before you start

Before you start, make sure the charcoal grill is ready and the meat mixture is well chilled. Prepare the sumac onions by tossing sliced red onions with ground sumac and a pinch of salt; set aside.

Roast the green peppers and tomatoes in a hot oven or over the grill until charred, then slice. Have all your ingredients and equipment within reach, as the cooking process moves quickly once the kebabs hit the grill.

Instructions

Prepare and Skewer

1. 1Prepare the Adana Kebab Mixture
   In a large bowl, combine the minced lamb and beef, minced red bell pepper, chopped tail fat, garlic, paprika, and sea salt. Knead the mixture with your hands for about 5 minutes until it becomes tacky and well combined. Cover and refrigerate while you prepare the grill.
   Look for The mixture should feel sticky and hold together when pressed.
   Tip Keep the meat cold; it shapes more easily and stays juicy.
2. 2Skewer the Kebab Mixture
   Divide the meat mixture into 4 equal portions. Press each portion onto a wide flat iron skewer, shaping it into a long, flat ribbon about 1 inch thick. Make sure the meat is firmly attached and evenly distributed.
   Look for The meat should be about 1 inch thick and smooth on the surface.
   Tip Wet your hands slightly to prevent sticking.
3. 3Preheat the Charcoal Grill
   Light the charcoal and wait until it is covered with a fine gray ash and glowing red. Arrange the coals in a single layer for direct heat. Place the grill grate over the coals and let it heat for 5 minutes.
   Look for The coals should be glowing with a light ash coating.
   Tip The grill is ready when you can hold your hand 5 inches above the grate for only 3 seconds.

The meat mixture should be tacky and hold together when pressed. The skewers should be evenly coated with a 1-inch thick layer of meat.

The grill should be preheated with glowing coals. The mixture should feel cold and firm, making it easy to shape. The aroma is fresh and spiced.

Grill and Warm

4. 4Grill the Kebabs
   Place the skewers on the hot grill. Cook for 4-5 minutes per side, turning once, until the meat is charred at the edges and cooked through to 160°F (71°C). Use tongs to turn the skewers carefully.
   Look for The outside should be deeply charred and caramelized.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid pressing down on the meat; it releases juices.
5. 5Warm the Lavash Over the Kebabs
   While the kebabs are still on the grill, lay the lavash flatbreads directly over the skewers. Press gently so the bread absorbs the spiced meat juices. Warm for 30-60 seconds per side, until pliable and lightly toasted.
   Look for The bread should be soft, warm, and fragrant with meat juices.
   Tip Warming the lavash makes it easier to roll without cracking.
6. 6Slide the Kebab Off the Skewer
   Using a fork or tongs, slide the cooked kebab off the skewer onto a cutting board. Repeat with the remaining skewers. Let the meat rest for 3 minutes before assembling the wraps.
   Look for The meat should be juicy and hold together when sliced.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resting allows the juices to redistribute.

The kebabs should be charred on the outside and cooked through to 160°F (71°C). The lavash should be warm, pliable, and lightly toasted, absorbing the meat juices. The kitchen should smell smoky and savory. Check that the meat is not pink in the center before proceeding.

Assemble and Toast

7. 7Assemble the Wraps
   Place a warm lavash on a work surface. Lay a portion of kebab meat in the center, then top with sumac onions, roasted green peppers, roasted tomatoes, and fresh parsley. Fold the sides over the filling and roll tightly into a cylinder.
   Look for The wrap should be snug and full but not bursting.
   Tip Tuck the filling as you roll for a tight wrap.
8. 8Toast the Wraps on the Grill
   Place the assembled wraps on the grill over medium heat. Toast for 1-2 minutes per side, until the bread is golden and crispy. Press lightly with a spatula to ensure even crisping.
   Look for The wrap should be golden brown and crisp to the touch.
   Tip Don't leave them unattended; they can burn quickly.
9. 9Slice and Serve
   Remove the wraps from the grill and let them cool for 1 minute. Slice each wrap in half diagonally and serve immediately, with extra sumac onions on the side if desired.
   Look for The cut reveals juicy meat and colorful vegetables.
   Tip Serve with a squeeze of lemon if you like extra brightness.

The wraps should be tightly rolled and filled with a colorful array of kebab, onions, peppers, tomatoes, and parsley. After toasting, they should be golden brown and crisp to the touch. The cut wrap reveals juicy meat and vibrant vegetables, with a satisfying crunch.

Common mistakes

One common mistake is overworking the meat mixture, which can make the kebabs dense. Knead just until tacky. Another is using lean meat with no fat, resulting in dry kebabs; the tail fat is essential.

Avoid pressing down on the skewers while grilling, as this releases juices. When toasting the wraps, keep a close eye to prevent burning, as the sugars in the bread can char quickly.

How to tell it’s done

The kebabs are done when they reach an internal temperature of 160°F (71°C) on an instant-read thermometer. The outside should be deeply charred and caramelized, while the inside remains juicy and cooked through.

The lavash should be golden brown and crispy when toasted. If the wraps are not yet crispy, continue grilling for another minute per side.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest