Adana Kebab

Steps

1. 1
   Step 1:

   Finely chop the Romano peppers in a food processor.

2. 2
   Step 2:

   Tip the chopped peppers into a sieve and press them so they release all their juices, then transfer them to a bowl.

3. 3
   Step 3:

   Add the lamb mince, red pepper paste, pul biber, flaky sea salt, and 2 tablespoons of the sunflower oil. Mix and knead well for at least 2–3 minutes.

   2–3 min
4. 4
   Step 4:

   If needed, wet your hands with cold water to prevent sticking. Cover the mixture and chill for at least 2 hours, or up to 12 hours; it should be sticky when ready.

   2 h
5. 5
   Step 5:

   When ready to cook, heat the grill to high, or heat the oven to 220C/200C fan/gas 6.

6. 6
   Step 6:

   Divide the mixture into 12 equal portions, about 85g each. For skewered kebabs, instead divide it into 8 equal portions and roll them into balls.

7. 7
   Step 7:

   Using wet hands, thread the balls onto the ends of skewers and massage the mixture down the skewers between your palms until evenly distributed. Wrap the mixture tightly around the skewers, leaving no metal exposed.

8. 8
   Step 8:

   Alternatively, arrange the mixture on a large baking tray lined with parchment paper for the oven, or foil for the grill. Shape it into 20cm-long köfte, then wet your fingers with a little cold water and make indents all along each köfte.

9. 9
   Step 9:

   Gently brush each köfte with the remaining 1 tablespoon oil. Grill on the top shelf for 10–12 minutes, turning regularly, or bake for 16–18 minutes, until crisp outside and juicy in the middle.

   10–12 min