Chicken adana kebab from the kamado with sumac onions and grilled peppers

Stappen

1. Make the kebab mix

   Put the ground chicken, cold beef tallow, squeezed onion, parsley, bell pepper, Morocco rub, salt and chilli flakes if using into a bowl. Knead firmly for a few minutes until the mix turns sticky and binds: that is what keeps it on the skewer later.

2. Chill

   1 hr

   Cover the bowl and chill the mix for at least an hour. Cold, firm meat is much easier to shape onto the skewers.

3. Sumac onions

   Mix the red onion with sumac, lemon juice, a pinch of salt and the roughly chopped parsley. Massage briefly with your hands and leave until serving.

4. Fire up the kamado

   Set up the kamado for direct grilling, without the plate setter, at about 250 degrees Celsius. Place the skewer rack over the coals or make sure the skewers can rest just above the embers.

5. Shape the skewers

   Divide the mix into 8 portions. Wet your hands, press a portion around a wide flat skewer and squeeze it into a long, flat kebab about 2 cm thick. Press ridges into the meat with your fingers for more crust.

6. Grill

   12 min

   Grill the skewers directly over the coals for 10 to 12 minutes in total, turning every 2 minutes. The kebab is done at a core temperature of 74 degrees Celsius. Put the peppers next to them on the grate until soft and blistered.

7. Warm the bread

   Take the skewers off the coals and briefly warm the flatbreads on the grate, half a minute per side.

8. Serve

   Lay a kebab on a flatbread, slide it off the skewer using the bread, and top with sumac onions and grilled peppers. No sauce needed.