Ingredients

Instructions

1. 1

   Finely mince the red bell pepper and squeeze out as much excess liquid as possible using a paper towel to prevent the meat from falling apart.

2. 2

   In a large mixing bowl, combine the ground lamb, drained minced peppers, garlic, paprika, chili flakes, salt, and black pepper.

3. 3

   Knead the meat mixture vigorously by hand for about 5 to 10 minutes until the fat breaks down and the mixture becomes sticky and paste-like.

4. 4

   Preheat your oven's broiler to high and line a baking sheet with aluminum foil, placing a wire rack on top.

5. 5

   Divide the meat mixture into 4 equal portions.

6. 6

   Wet your hands slightly and mold each portion onto a flat metal skewer (or soaked bamboo skewer), creating a long, flat kebab shape with ridges.

7. 7

   Place the skewers on the wire rack and broil for 6 to 8 minutes on one side until browned.

8. 8

   Flip the skewers carefully and broil for another 5 to 6 minutes until cooked through and slightly charred.

9. 9

   While the meat cooks, toss the sliced red onion with the sumac in a small bowl.

10. 10

    Serve the hot kebabs directly on warm pita bread topped with the sumac onions.