Kebab (Adana and Iskender)

The two are different enough analytically to mean different recommendations, so taking them together with the assumption flagged. Adana kebab is hand-minced spiced lamb (typically with red pepper paste, cumin, sumac, and sometimes a touch of chilli) pressed onto a wide flat skewer and grilled hard over charcoal: char-driven, warmly spiced, fierce-bright with the red pepper paste. Iskender kebab is sliced döner lamb arranged over torn pieces of pide bread, doused with hot tomato sauce, finished with a generous pour of melted butter and a dollop of yogurt: rich, layered, butter-bright with tomato acid running through. Different dishes; different optimum answers. Treating Adana as the primary recommendation set with a pivot note for Iskender.