Adana-Style Spiced Lamb Kebabs with Sumac Onions

Chill. For the Kebabs: Mix lamb with 7.5 grams (around 2 teaspoons) kosher salt, cumin (1 teaspoon), sumac (2 teaspoons), and pepper flakes (1 tablespoon). Work by hand or in a stand mixer fitted using a paddle attachment till mixture turns tacky plus starts sticking in order to the side of the bowl. Tip in water and keep kneading till incorporated. Put in fridge and chill well. Mix leftover teaspoon cumin, 2 teaspoons sumac, leftover tablespoon pepper flakes, and 2 teaspoons salt in a little bowl while that is happening. Set spice mixture aside. Mix leftover sumac and red onions in (2 teaspoons) a mid-sized bowl. Add salt till it tastes right till it tastes right and keep to one side. Share lamb mixture in 12 even balls using wet hands. Form every ball in a long, flat kebab round a skewer using wet hands. Light one chimney full of charcoal. Tip out plus set out the coals upon one side of the charcoal grate when all the charcoal is lit plus covered using gray ash. Set cooking grate in put, cover grill and let to heat for a period of 5 minutes. Alternatively, set half the burners upon a gas grill in order to the highest heat setting, cover, plus heat for 10 minutes. Clean plus oil the grilling grate. Put kebabs directly over hot side of grill, cover, plus heat, turning now and then and scattering with spice mixture till well charred on both sides plus kebabs are cooked through, around 12 minutes total. During last few minutes of cooking, put bread directly on top of kebabs a batch after another till heated through. Offer kebabs with warm bread, sumac onions, parsley, tomatoes, plus pickled peppers.