A filling wrap where Adana kebab, blended with hand-minced meat and red pepper, is rolled in thin lavash with spicy paste, charred tomatoes, and parsley. It brings the spiced character of southeastern cuisine to a practical lunch.
Knead the ground beef with roasted red pepper, red pepper flakes, salt and cumin, and let it rest in the refrigerator for at least 30 minutes.
Press the rested ground meat firmly onto skewers and cook over embers or on a grill, turning, for 10-12 minutes until browned on all sides.
Warm the lavash at the edge of the grill for a few seconds to soften it, making it ready to wrap.
Spread hot pepper paste on the warmed lavash, place the kebab on top, cover with charred tomato, sumac onions and parsley, then wrap it tightly.
Important: let the ground meat rest in the refrigerator for at least 30 minutes before shaping it onto the skewer, otherwise it may fall apart on the grill. Caution: since the hot paste is genuinely spicy, it's recommended to prepare a separate, milder version with reduced chili pepper for children before serving. Allergen: contains gluten (lavash).
Adding a pinch of baking soda to the ground meat makes the Adana kebab's texture softer and fluffier, and it also holds its shape more easily on the grill.
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