Adana-Style Lamb Kebabs

Combine, in a large bowl, 1 pound ground lamb, 2 tablespoons grated onion, 2 tablespoons ground sumac, 2 minced garlic cloves, 2 tablespoons of Urfa, Aleppo, or Marash chile flakes, 3/4 teaspoon salt, and 1 teaspoon ground cumin.

Knead mixture together with your hands until the mixture is smooth and very sticky, about three minutes. Divide the meat into four equal portions and pack onto four skewers in oblong, sausage-like shapes.

Wide, flat metal skewers are best for these, but you may use slender ones as well. If using slender, use a metal spatula to help move and flip them on the grill. If using wooden skewers, protect the protruding ends with foil.

Prepare a hot grill fire or preheat a gas grill on high for 10 minutes.

Place the skewers on the grill. Cook, turning once or twice, until the kebabs are well browned all over, about eight minutes.

Mix quick pickled onions with 1/2 cup chopped parsley, 1 tablespoon ground sumac, and 1 tablespoon olive oil.

Use the kebabs and pickled onion mixture as a filling for pita or flatbread sandwiches or serve over rice pilaf or fattoush.