Adana kebab

Instructions

1. Grate the onion and red pepper, then press them to extract their juice, which should remain fairly firm.
2. In a bowl, mix the ground meat with the onion, pepper, crushed garlic, spices and salt.
3. Knead for about 5 minutes until you get a smooth, elastic paste, then let it rest in the fridge for 30 minutes.
4. Divide the mixture into 4 or 8 portions and shape long sausages around flat metal skewers, pressing firmly by hand.
5. Grill the skewers over charcoal or in a very hot cast-iron pan for 4 to 6 minutes per side, turning them gently.
6. Serve on flatbreads with sliced onion, tomato and a pinch of sumac.