I was stationed at Incirlik CDI, Turkey in 1981-2 and while there, I quickly fell in love with their local Adana Kebobs. In college a handful of years later, I tried to replicate what we used to eat at the little street carts and restaurants. I can't speak to all the spices used, as that was done by my then girlfriend, now wife. But, I recall we got ground lamb and mixed in the spices in a bowl, and then I used an old large flat kitchen knife that I got from my grandparents, and I just molded the lamb around the blade and then cooked it over our small hibachi. Add in some "yogurt" sauce and pita bread and it was wonderful. This has got me wanting to try it again.
Chok gazelle!