Adana Kebab (1 serving)

This recipe was introduce to me by my friend, Gary in Boston. And I became obsessed with recreating it. Ground beef and lamb mixed in Turkish Red Pepper paste, molded over a skewer and grilled. Serve wrapped in lavash, with tomatoes, cucumbers, and red onions that have been macerated down with salt and rinsed, then tossed in sumac and parsley. Then topped with Labne. The meat is normally prepared on swords (which I do at home, but will be using skewers for it to be a reheatable/togo item.)