Adana kebab

Method

Combine the minced lamb with finely minced onion, fresh parsley, coriander, chilli flakes, cumin seeds, salt, pepper and garlic in a large bowl, mixing gently with your hands until just combined. Divide the mixture into 8 portions and mould each around a flat metal skewer, pressing firmly to create a long, oval kebab shape. Brush with olive oil and let rest for 15 minutes. Heat a barbecue or cast iron griddle until very hot, then cook the kebabs for 6-8 minutes, turning frequently, until browned on all sides and cooked through. Serve immediately in warm flat bread with fresh onion, parsley and lemon wedges on the side.