Adana Kebab

Ingredients

• 2romano peppers, large; finely chopped and squeezed dry of excess juice
• 800 glamb mince
• 3 tbspred pepper paste, Turkish red pepper paste (biber salcasi)
• 1 tbsppul biber, Turkish chilli flakes; also called Aleppo pepper
• 1 1/2 tspflaky sea salt
• 3 tbspsunflower oil, 2 tbsp into the mixture, 1 tbsp for brushing

Method

1. 1

   Finely chop the peppers in a food processor. Tip into a sieve and press to extract as much juice as possible.

2. 2

   Combine the drained peppers, lamb mince, red pepper paste, pul biber, 1.5 tsp flaky sea salt and 2 tbsp sunflower oil in a bowl. Knead well for at least 2 to 3 minutes until the mixture is sticky. Wet your hands with cold water if the mixture sticks. Cover and chill for at least 2 hours or up to 12 hours.

3. 3

   Heat the grill to high or preheat oven to 220C / 200C fan / Gas 6. Divide the mixture into 12 portions (about 85g each). If skewering, use 8 portions. With wet hands, thread the meat along skewers or shape into 20cm-long kofte on a lined baking tray. Make shallow indents along the length for the traditional shape.

4. 4

   Brush each kofte with the remaining 1 tbsp oil. Grill on the top shelf for 10 to 12 minutes, turning regularly, or bake in the oven for 16 to 18 minutes, until crispy on the outside and juicy in the middle.