Adana Kebab

Steps

1. Finely chop the Romano peppers in a food processor. Press the chopped peppers in a sieve to extract all the juices. Combine the juices with the lamb mince, red pepper paste, pul biber, flaky sea salt, and sunflower oil in a bowl. Mix thoroughly, kneading the mixture for 2-3 minutes until sticky. If needed, wet your hands with cold water to prevent sticking. Cover and refrigerate for at least 2 hours or up to 12 hours.
2. Preheat the grill to high or the oven to 220°C (200°C fan/gas 6). Divide the mixture into 12 equal portions (around 85g each). For skewers, roll into 8 equal portions into balls and thread onto skewer sticks, ensuring the mixture is tightly wrapped around without exposing any metal. Alternatively, shape into köfte on a lined baking tray if using the oven. Create traditional indents along the köfte using wet fingers.
3. Brush each köfte with the remaining tablespoon of sunflower oil. Grill on the top shelf for 10-12 minutes, turning regularly, or bake in the oven for 16-18 minutes until crispy outside and juicy inside.