Baked Adana Kebab with Onion Salad and Mayo Sauce

Finely chop the red bell pepper, yellow onion, garlic, and jalapeño in a food processor until the vegetable mixture is uniform. Squeeze the chopped vegetables thoroughly to remove excess liquid, leaving the mixture relatively dry so it does not make the kebab mixture too loose.

Combine the squeezed vegetables with the ground meat, ground coriander, cumin, black pepper, turmeric, paprika, and salt. Mix until the kebab mixture is evenly combined and holds together.

Cover the kebab mixture and refrigerate for 40 minutes, allowing the flavors to meld and the mixture to firm up enough for shaping.

Shape the kebab mixture evenly around the skewers on a baking tray. Arrange the cherry tomatoes alongside them in a single, uncrowded layer.

. Use the oven's bake setting.

Combine the red onion with the cilantro, sumac, lemon juice, olive oil, and salt. Toss gently until the slices are evenly coated with the dressing.

Mix the mayonnaise, Greek yogurt, garlic, parsley, sumac, lemon juice, and salt until the sauce is smooth and evenly combined.

Lay out the flatbread and spread an even layer of the mayo sauce over the area where the kebabs will be placed.

Serve the kebab skewers on the flatbread with the onion salad and baked tomatoes alongside, arranging everything so it can be easily enjoyed together.

Serve warm, garnished evenly with the reserved cilantro.