Sheet Pan Turkish Adana Kebab

In a large bowl, combine the ground lamb, finely chopped red bell pepper, minced garlic, paprika, salt, chili flakes, and black pepper.

Using your hands, massage the ingredients together until well combined. Set aside to let the flavors meld.

While the meat rests, prepare the onion salad. In a separate bowl, combine the thinly sliced red onion, chopped parsley, sumac, olive oil, salt, and pepper. Toss to combine and set aside.

Brush a sheet pan with oil or ghee. Transfer the meat mixture to the pan and press it into an even rectangle.

Use a spatula to divide the meat into long, kebab-shaped strips. Then, use a chopstick or the back of a skewer to create indentations along each kebab.

Place the sheet pan in an air fryer or oven and bake until the kebabs are cooked through and nicely charred.

While the kebabs cook, prepare the yogurt sauce. In a small bowl, combine the whole milk yogurt, mayonnaise, olive oil, minced garlic, black pepper, dried thyme, dried oregano, and dried mint. Stir until smooth.

Once cooked, remove the kebabs from the oven. Serve immediately with Turkish bulgur pilaf, the sumac onion salad, lettuce, pickled peppers, and a drizzle of the yogurt sauce.