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In order to let the juicy flavour of the meat sing, the only other flavours should come from red peppers – the combination of heat from dried and crushed pul biber (Aleppo pepper) and finely chopped kapya biber / romano peppers.
Authentic Adana kebap is made by very finely, and a little laboriously, mincing the lamb by hand using a very large, curved knife / cleaver known as a 'zırh'.
If you want an extra kick, use 2 tbsp of acı (hot) red pepper paste instead of 3 tbsp of the tatlı (sweet, milder one).