Adana kebab

• Romano Pepper2 large
• Lamb Mince1¾ lb
• Red Pepper Paste3 tablespoons
• Pul Biber1 tablespoon
• Sunflower Oil3 tablespoons

Instructions

1. 1

   Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices.

2. 2

   Tip into a bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil.

3. 3

   Mix together, kneading well for at least 2-3 mins. If you need to, wet your hands with cold water to prevent the mixture from sticking.

4. 4

   The mixture should be sticky when ready.

5. 5

   Cover and chill for at least 2 hrs, or up to 12 hrs. When ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6.

6. 6

   Divide the mixture into 12 equal portions, around 85g each.

7. 7

   If you’d like to skewer them, divide into 8 equal portions and roll into balls.

8. 8

   Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed.

9. 9

   Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal.

10. 10

    Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill.

11. 11

    Shape into 20cm-long köfte.

12. 12

    Wet your fingers with a little cold water and make indents all along the köfte for the traditional shape.

13. 13

    Gently brush each köfte with the remaining 1 tbsp oil and cook under the grill, on the top shelf for 10-12 mins, turning regularly, or cook in the oven for 16-18 mins, until crispy on the outside and juicy in the middle