Adana Kebab

Instructions

1. 1

   Chop and Prepare Peppers

   8 min

   Use a food processor to finely chop the Romano peppers until they are almost a paste. To ensure the mixture isn't too watery, press the chopped peppers through a sieve to extract all excess juices. In a large mixing bowl, combine the extracted juice with the lamb mince, red pepper paste, pul biber, flaky sea salt, and sunflower oil. Knead the mixture for about 2-3 minutes until it becomes sticky and cohesive; if the mixture sticks to your hands, wet them with cold water to make handling easier. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, or up to 12 hours for enhanced flavor.

2. 2

   Preheat and Shape Kebabs

   8 min

   Set your grill to high heat or preheat your oven to 220°C (200°C for fan ovens or gas mark 6). Divide the chilled meat mixture into 12 equal portions, each weighing around 85g. For skewering, roll 8 of the portions into balls and carefully thread them onto skewers, ensuring they are tightly packed around the skewer without any metal showing. If baking, shape the mixture into köfte on a lined baking tray, using your fingers to create traditional indents on the surface to enhance texture and appearance.

3. 3

   Oil and Grill Kebabs

   2 hr

   Lightly brush each köfte with the remaining tablespoon of sunflower oil to help achieve a golden crust. Place the kebabs on the top shelf of the grill and cook for 10-12 minutes, turning them regularly to ensure even cooking. If using the oven, bake for 16-18 minutes until the outside is crispy and the inside remains juicy. Watch for a nice golden-brown color on the outside as a sign they are ready.