Adana Kebab

Ingredients

• 300 gBell pepper
• 800 gGround lamb
• 45 gPaprika paste
• 15 gPul biber
• 45 mlSunflower oil
• 7.5 gSalt

Instructions

1. 1

   Prepare

   • Finely chop the Romano peppers or process them in a food processor.
   • Place the chopped peppers in a sieve and press to extract as much liquid as possible. Transfer the peppers to a large bowl.
   • Add the minced lamb, red pepper paste, pul biber, 1½ tsp flaky sea salt (about 7.5 g total) and 2 tbsp sunflower oil (about 30 ml) to the peppers.
   • Knead the mixture vigorously for at least 2–3 minutes until it becomes sticky and cohesive. Wet your hands with cold water if the mix sticks to them.
   • Cover and chill for at least 2 hours, up to 12 hours.
2. 2

   Shape & Skewer

   • Preheat grill to high or oven to 220 °C (200 °C fan).
   • Divide the mixture into 12 equal portions (about 85 g each).
   • Wet your hands and shape each portion into a 20 cm long köfte. If using skewers, press the mixture tightly around the skewers so no metal is exposed.
   • Make shallow indentations along the köfte with wet fingers for the traditional look.
3. 3

   Grill / Bake

   • Brush each köfte with the remaining 1 tbsp (15 ml) sunflower oil.
   • Grill on the top shelf for 10–12 minutes, turning regularly, until crispy outside and juicy inside. Or bake in the oven for 16–18 minutes.
   • Serve hot with flatbread, yogurt or salad.