Turkish Adana Kebab Dürüm with Charred Peppers & Sumac Onions Step-by-step instructions

Before you start

Before you start, make sure your grill is preheated to medium-high heat. If using charcoal, light it and wait until the coals are glowing and covered with white ash.

Prepare the sumac onions by tossing thinly sliced red onion with sumac and salt; set aside. Char the green peppers on the grill until blistered, then slice into strips. Have your lavash bread ready to warm on the grill.

Instructions

Phase 1: Prepare the Kebab Mixture

1. 1Prepare the Adana Kebab Mixture
   In a large bowl, combine the ground lamb, chopped kapya pepper, pul biber, and kosher salt. Using a zırh knife or a sharp chef's knife, chop and mix the mixture on a cutting board until the meat becomes sticky and binds together like a paste. This step is crucial for the kebab to hold onto the skewer.
   Look for The mixture should feel tacky and cohesive, not crumbly.
   Tip Wet your hands before handling the meat to prevent sticking.
2. 2Skewer and Shape the Kebab
   Divide the meat mixture into four equal portions. With wet hands, press each portion onto a wide flat skewer, shaping it into a long, flat log about 1 inch thick. Use your fingers to create traditional rib indents along the surface.
   Look for The kebab should be evenly shaped and firmly attached to the skewer.
   Tip Keep the meat about 1 inch thick so it cooks through without burning.

The meat mixture should look like a coarse paste, with the pepper pieces evenly distributed. When you press it between your fingers, it should feel sticky and hold together.

The pul biber will give it a vibrant red hue. Wet your hands before shaping to prevent sticking.

Phase 2: Grill and Warm the Lavash

3. 3Grill the Kebab Over Charcoal
   Preheat a charcoal grill until the coals are glowing and covered with white ash. Place the skewers over the hot coals and grill for about 4 minutes per side, turning once, until the meat is charred at the edges and cooked through. The total grilling time is about 8 minutes.
   Look for The kebab should have nice grill marks and be firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If using a gas grill, cook on high heat to mimic the charcoal flavor.
4. 4Warm the Lavash on the Grill
   During the last minute of grilling, place the lavash breads directly on the grill over the kebab. Press them lightly against the meat so they soak up the rendered lamb juices and become warm and pliable.
   Look for The lavash should be soft, warm, and lightly charred in spots.
   Tip Do not leave the lavash on too long or it will become crisp and hard to roll.

The kebab should be charred on the outside and cooked through, with an internal temperature of 160°F (71°C). The lavash will be warm, pliable, and lightly soaked with lamb juices. The aroma of charcoal and spices will fill the air.

Phase 3: Assemble and Serve

5. 5Assemble the Dürüm
   Slide the cooked kebab off the skewer onto a warm lavash. Top with a generous portion of sumac onions and charred peppers. Roll the lavash tightly around the filling, tucking in the sides as you go.
   Look for The wrap should be snug and the filling evenly distributed.
   Tip Warm the lavash before assembling to prevent tearing.
6. 6Serve and Enjoy
   Cut the dürüm in half on a diagonal, if desired, and serve immediately while the kebab is hot and juicy. Enjoy the smoky, spicy flavors with the tangy sumac onions and charred peppers.
   Look for The dürüm should be juicy and flavorful with every bite.
   Tip Serve with extra sumac onions on the side for those who want more.

The dürüm should be tight and neat, with the filling visible at the ends. The sumac onions and peppers should be evenly distributed. When you cut it, the juices should slightly run but not soak through the lavash. Serve immediately for the best texture.

Common mistakes

One common mistake is overworking the meat mixture, which can make the kebab tough. Stop chopping as soon as the mixture becomes sticky and cohesive. Another pitfall is grilling over too high heat, which can burn the outside before the inside cooks.

Keep the coals at a medium-high glow and turn the skewers regularly. Also, avoid pressing down on the kebab while grilling—this squeezes out the juices and dries it out.

How to tell it’s done

The kebab is done when it reaches an internal temperature of 160°F (71°C) and the exterior is nicely charred. The meat should be firm to the touch but still juicy.

If you don't have a thermometer, cut into the thickest part—the juices should run clear with no pink. Let the kebab rest for a minute before sliding it off the skewer.

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