Adana Kebab

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1. 1Step 1: Add the onion and parsley to a food processor and finely chop. Transfer to a sieve and press out some of the juice (I use the back of a spoon for this).
2. 2Step 2: Transfer to a bowl and combine with the minced meat, melted butter, chili flakes, salt and pepper. I recommend the full amount of butter for meat with c. 15% fat, the lower amount for meat with 20% fat (you’ll want close to 30% total fat). Knead until the mixture is completely homogeneous, 2–3 minutes.
3. 3Step 3: Heat up a barbecue (preferably charcoal). Alternatively, heat a large cast iron grill pan to high.
4. 4Step 4: Thread the tomatoes and peppers onto thin grill skewers.
5. 5Step 5: Divide the meat mixture into four equal parts. Place a ball of meat on the center of a wide grill skewer, then – using your hands – shape into a long kebab. The meat should form a relatively thin layer around the skewer with no air in the middle. Wet your hands periodically to prevent sticking.
6. 6Step 6: Grill the kebabs and vegetables, turning regularly, until they are browned at the edges and cooked through, 5-15 minutes. Be mindful of the smoke from dripping fat, especially if cooking on a grill pan indoors (in which case make sure to ventilate properly.
7. 7Step 7: Serve the kebabs immediately with lavash or other bread, grilled vegetables and other sides of your choice.