Urfa Kebab (اورفا کباب) — Mild Turkish minced skewer with sumac onions

• 700 glamb mince (20% fat) (Ask for double-minced for a smoother texture)
• 80 glamb tail fat (Finely minced; can be replaced if unavailable)
• 180 gyellow onion (Grated, then squeezed very dry)
• 8 ggarlic (Finely grated (about 2 cloves))
• 10 gfine sea salt (About 1 3/4 tsp)
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspUrfa biber (isot) flakes (Optional but traditional; keeps heat mild and smoky)
• 1 tspfreshly ground black pepper
• 20 gflat-leaf parsley (Finely chopped)
• 250 gred onion (Thinly sliced)
• 2 tspsumac
• 20 mllemon juice (About 4 tsp)
• 15 mlextra-virgin olive oil (1 tbsp)
• 4lavash or Turkish pide (Warm before serving)
• 300 gtomatoes (2 medium, halved)
• 200 ggreen peppers (4 mild Turkish-style peppers or similar)

Instructions

1. 1

   Prepare the onion for the kebab mixture by grating it on the fine side of a box grater. Wrap the pulp in a clean cloth and squeeze firmly until you have very dry onion solids, because excess juice will make the kebab slip from the skewer.

2. 2

   In a chilled bowl, combine lamb mince, minced tail fat, squeezed onion, garlic, salt, cumin, paprika, isot, black pepper, and chopped parsley. Knead vigorously for 4 minutes until the mixture becomes tacky and cohesive, because protein development is what helps it cling to the skewer.

3. 3

   Cover the bowl and refrigerate the kebab mixture for 30 minutes to firm up the fat and improve shaping. While it chills, soak your hands in cold water and place your skewers in the freezer for 10 minutes if possible, because cold tools reduce sticking.

4. 4

   Make the sumac onions by tossing sliced red onion with salt and sumac, then rubbing the onions firmly for 30 seconds to soften them. Add lemon juice, olive oil, and parsley, then rest for 10 minutes so the onions turn lightly pink and tangy.

5. 5

   Preheat a charcoal grill to high heat with a medium-hot zone, or heat a grill pan until very hot and lightly smoking. Oil the grates lightly, then grill the tomatoes and peppers first for 6–8 minutes total, turning as needed, until blistered and softened.

6. 6

   Divide the kebab mixture into 8 equal portions of about 110 g each. With wet hands, press each portion onto a wide, flat metal skewer and spread it to about 18–20 cm long and 2 cm thick, then pinch shallow ridges along the length so it cooks evenly and grips the skewer.

7. 7

   Grill the skewers over high heat for 2 minutes without moving them so a crust forms. Flip carefully and grill 2 minutes more, then move to the medium-hot zone and cook another 2–4 minutes, turning once, until the outside is browned and the center reaches 70°C for juicy doneness.

8. 8

   Rest the kebabs on a tray for 3 minutes so juices redistribute and the texture stays tender. Serve immediately with warm lavash or pide, grilled tomatoes and peppers, and a generous mound of sumac onions.