Adana Kebabs

Adapted from Ayla Algar, "Classical Turkish Cooking" (HarperCollins, 1991)

Time: 30 minutes, plus 1 hour for chilling

2 pounds ground lamb
1 onion, minced
½ cup minced parsley
¼ cup minced red bell pepper
1 teaspoon paprika
2 teaspoons Aleppo pepper, or 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1 tablespoon whole coriander seeds, lightly crushed
2 teaspoons salt
Cucumber yogurt mint salad, for serving
Lemon wedges and pita bread, for serving.

Prepare kebabs or patties using procedure in beef kebab recipe. Serve with cucumber salad, lemon wedges and pita that has been warmed on the grill just before serving.

Yield: 4 to 6 servings (8 skewers).