Step 1

Except for the green peppers and the flatbreads, place all of your ingredients in a large mixing bowl.

Step 2

Mix them altogether and knead the mixture for a couple of minutes to make sure all the kebab ingredients are well mixed.

Step 3

Now separate the mixture into 6 balls.

Step 4

Wet your hand with cold water and take one of the balls of minced lamb mixture.

Step 5

Now take your wide skewer in the other hand and, starting at the pointed end, mould the meat mixture around the skewer, teasing the meat along the length of the skewer as you go.

Step 6

Leave a gap at the end so that you can turn your kebabs easily.

Step 7

When you have completed all of your kebabs, place them in the fridge for a minimum of one hour to rest.

Step 8

Meanwhile, you can make your sumac onion salad and prepare any other accompaniments.

Step 9

Place your onions in a small bowl and add your sumac and salt.

Step 10

Give them a good mix so that the sumac coats all the onions.

Step 11

Place your griddle pan (cast iron skillet) on the hob and lightly brush with olive oil.

Step 12

Heat the pan over a high heat for a couple of minutes and then turn the heat to medium.

Step 13

Carefully lie your Adana kebabs flat in the pan and leave them in place for 5 minutes.

Step 14

If you are cooking long green peppers, add these to the pan also.

Step 15

After 5 minutes, turn them over and cook the other side. Your kebabs shouldn't stick but if they do need a little help, gently tease them away from the griddle by sliding a spatula under them.

Step 16

Turn your peppers at the same time and cook for a further 5 minutes.

Step 17

Remove your cooked kebabs and peppers from the pan and place your flatbreads on the griddle to warm.

Step 18

Place your Adana Kebabs and griddled peppers on top of the flatbreads to serve.

Step 19

Add your sumac onion salad to the side and any other accompaniments and serve.