Prepare the Meat Mixture: In a large bowl, combine the finely minced lamb,
grated onions, minced garlic, and finely chopped bell peppers (red, green, and
yellow).

Add Aromatic Herbs: Incorporate the finely chopped mint and coriander into
the mixture, infusing the kebab with a burst of fresh flavors.

Spice it Up: Introduce the ground cumin, sumac, Kashmiri chili powder, and
salt to the mixture. Adjust the spice levels according to your preference.

Mix Thoroughly: Use your hands to thoroughly mix the ingredients, ensuring
an even distribution of spices and herbs throughout the lamb mixture. This step
is crucial for a well-balanced flavor

Let it Marinate: Allow the mixture to marinate for at least 2-3 hours or,
preferably, overnight. This step enhances the depth of flavors.

Shape the Kebabs: Take a portion of the marinated mixture and shape it into
long, cylindrical kebabs. Skewer them onto metal or soaked wooden skewers,
ensuring a firm but not overly compact structure.

Grill to Perfection: Grill the Adana Kebabs over medium-high heat, turning
occasionally, until they achieve a rich, golden-brown color and are cooked to
your desired level of doneness.

Serve with Accompaniments: Traditionally, Adana Kebabs are served with
lavash or pita bread, accompanied by fresh salads, yogurt, and pickled
vegetables.