A hearty wrap of Adana kebab, made with hand-ground beef and red pepper, tucked into thin lavash with spicy Turkish pepper relish, charred tomato, and parsley. This dish brings the boldly seasoned flavors of southeastern Turkish cuisine to a convenient lunch.
Knead the ground beef with the charred red pepper, Turkish red pepper flakes, salt, and cumin. Cover and refrigerate for at least 30 minutes.
Wrap the chilled ground beef firmly around the skewers. Cook over charcoal or on a grill, turning for 10–12 minutes, until browned all over.
Warm the lavash at the edge of the grill for a few seconds to soften it and make it ready for wrapping.
Spread spicy Turkish pepper relish over the warm lavash. Add the kebab, top with charred tomato, sumac onion, and parsley, then roll tightly.
Important: Chill the ground meat for at least 30 minutes before wrapping it around the skewers, or it may fall apart on the grill. Caution: The pepper relish is very spicy; for children, prepare a separate, milder version with less hot pepper before serving. Allergen: Contains gluten (lavash).
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