Adana kebab

Ingredients

• 2 large Romano Pepper
• 800g Lamb Mince
• 3 tablespoons Red Pepper Paste
• 1 tablespoon Pul Biber
• 3 tablespoons Sunflower Oil

Instructions

1. Finely chop the Romano peppers in a food processor, then tip into a sieve and press firmly to squeeze out as much liquid as possible.
2. Put the drained peppers into a bowl with the lamb mince, red pepper paste, pul biber, flaky sea salt and 2 tablespoons of the sunflower oil. Knead thoroughly for 2–3 minutes until the mixture becomes sticky and well combined. Wet your hands with cold water if needed to prevent sticking. Cover and chill for at least 2 hours, or up to 12 hours.
3. Preheat the grill to high, or the oven to 220°C (200°C fan). Divide the mixture into 12 equal portions, or into 8 portions if using skewers.
4. With wet hands, shape the mixture onto skewers, pressing and spreading it evenly so the metal is fully covered. Alternatively, shape into 20 cm-long köfte and place on a lined baking tray. Use damp fingers to press indentations along each köfte.
5. Brush with the remaining sunflower oil and cook under the grill for 10–12 minutes, turning regularly, or bake for 16–18 minutes, until crisp on the outside and juicy inside.

instructions_source: editorial-classic