Adana Kebab

1 lb lean ground mutton
50 gr fat from lamb tail, finely chopped
1 tsp crushed red pepper
½ tsp black pepper
½ tsp cumin
1 tsp salt to taste
Skewers or chop sticks

Leave the crushed red pepper in ½ cup of water for about 2-3 hours, to get them softened. Then drain.
Mix all the ingredients with your hands. Grab a fist size mixture and skewer it. Squeeze it on the skewer until it gets smooth and lengthens to acquire the shape shown in the picture. Cook on a grill or oven. You can grill some vegetables as well on the side. Refrigerate the skewered Adana Kebab overnight to get a better flavor.

Serve with warm pita bread and Side Salad for Kebabs
ENJOY