Adana kebab

Name: Adana kebab
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 large Romano Pepper; 800g Lamb Mince; 3 tablespoons Red Pepper Paste; 1 tablespoon Pul Biber; 3 tablespoons Sunflower Oil

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Serves 4 740 kcal per serving Prep 20 min Cook 18 min Passive 2 h

Ingredients

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

Instructions

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.
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.
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.
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.
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.

Tips

Use lamb with at least 20% fat content to ensure the meat stays juicy on the grill.
Knead the meat well with spices until it becomes tacky; this helps it stick to the skewers.
Dip your hands in warm water while shaping the meat onto the flat skewers to prevent sticking.

Variations

Substitute half the lamb with ground beef if you prefer a milder flavor.
Add finely chopped red bell peppers to the meat mix for extra sweetness and texture.

Storage

Store leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to prevent the meat from drying out.

Serving Suggestions

Serve on warm flatbread with a side of sumac-rubbed red onions and grilled tomatoes.
Pair with a cooling cucumber yogurt dip (Cacik) and a fresh parsley salad.