Adana Kebabs

• 1 medium onion
• 1 tablespoon sumac
• 4 Hungarian or Italian peppers
• 4 tomatoes, halved
• 1 pound lean ground lamb
• 1 1/2 cups finely chopped onion
• 2 cloves minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped Italian parsley
• 18 teaspoon salt
• Freshly ground black pepper to taste
• Flat bread (Afghan) or 4 pitas

1. Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
2. Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
3. Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
4. Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
5. Grill lamb kebabs on all sides, until they are browned.
6. Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.

onion, sumac, italian peppers, tomatoes, lean ground lamb, onion, garlic, red pepper, italian parsley, salt, freshly ground black pepper, bread

Taken from cooking.nytimes.com/recipes/5735 (may not work)