Adana Kebab (Hand-Minced Lamb with Tail Fat)

• 500 g lamb (belly, ribs or leg), trimmed and cut small
• 50–100 g lamb tail fat (optional if the meat is already fatty)
• 1 tsp (5 g) salt
• 2 tsp (5 g) paprika powder, or red chilli flakes
• 50 g red capsicum, finely chopped and squeezed (optional)

Method

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1. Trim the sinew and connective tissue from the lamb and cut it into small cubes. Belly or ribs have enough fat; if you use leg, add the tail fat, cut small. Chill the meat well (the cook rests it overnight and freezes it 30 minutes before chopping). 0:24
2. With a heavy knife or mezzaluna, rock-chop the meat and fat together into a medium-fine mince — cut it, don't smash it. 1:07
3. Sprinkle over the salt and paprika. If using the capsicum, chop it very finely, squeeze out the juice and add it. Chop briefly to combine, then chill the mince and the flat skewers for 15 minutes. 1:36
4. With wet hands divide the meat into 120–150 g portions. Push a cold flat skewer through each, then press the meat evenly along it with thumb and fingers and seal both ends. 2:41
5. Grill over medium-hot charcoal, turning every 30–60 seconds so the meat doesn't fall, for 6–8 minutes in all, until just cooked through. Lay them on lavash halfway if you want the bread to catch the dripping fat. 4:12

Tip. 3 serves (about 1½ skewers each) is our estimate. In Turkey it comes with lavash, grilled tomatoes and peppers and an onion, parsley and sumac salad (not counted). Leave out the capsicum for strict carnivore.

The method is a summary in our words — the video shows every step.