To begin, if using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If you’re grilling indoors, preheat your oven’s broiler to high or preheat an outdoor grill to medium-high heat.

In a large bowl, combine the ground lamb, grated onion, minced garlic, red bell pepper, and chilies. Mix well by hand, ensuring all ingredients are evenly distributed. Grating the onion ensures a moist texture, while finely mincing the garlic, pepper, and chilies distributes the flavours throughout the meat.

Add the paprika, ground cumin, sumac (if using), salt, and black pepper to the meat mixture. Knead the mixture for 3-5 minutes until it becomes slightly sticky, which will help the meat adhere to the skewers.

Divide the meat mixture into four equal portions. Wet your hands to prevent sticking, then shape each portion around a skewer, pressing the meat firmly to ensure it holds. Form long, flat kebabs, about 1 inch thick, for even cooking.

If using an oven, place the skewers on a broiler pan. Broil or grill the kebabs for about 4-5 minutes per side, turning once, until the meat is cooked through and nicely charred on the outside. The internal temperature should reach at least 160°F (71°C).

While the kebabs cook, prepare a garnish plate with fresh parsley and lemon wedges. Lemon adds brightness to the dish, balancing the richness of the lamb.

Remove the kebabs from the heat and let them rest for a couple of minutes. This step allows the juices to redistribute within the meat, ensuring a moist and flavourful kebab.

Serve the Adana kebabs on a warm platter, garnished with parsley and lemon wedges on the side. Accompany with warm flatbread, rice pilaf, or a refreshing yogurt sauce. For an authentic experience, serve with a side of grilled vegetables or a simple chopped salad.