Adana kebab

Method8 steps

1. 1

   Step 1: Finely chop the 2 Romano peppers in a food processor. Press them in a sieve to remove their juices. Put the drained chopped peppers in a bowl with the 800 g lamb mince, red pepper paste, pul biber (1 tbsp), 1½ tsp flaky sea salt and only 2 tbsp of the sunflower oil; keep the remaining 1 tbsp oil for brushing.

   Uses 2 large cored, deseeded Romano peppers · 800 g lamb mince (20% fat) · 3 tbsp Turkish mild red pepper paste · 1 tbsp pul biber · 1½ tsp flaky sea salt · 2 tbsp of the 3 tbsp sunflower-oil supply

2. 2

   Step 2: Knead this same mixture well for about 2–3 minutes, until sticky. Wet your hands with a little cold water as needed to prevent sticking.

   Uses Complete combined mixture, with two tablespoons oil already added · A little cold water for wetting hands; unmeasured

3. 3

   Step 3: Cover the same sticky mixture and refrigerate for at least 2 hours and up to 12 hours before shaping.

   Uses Complete kneaded mixture

4. 4

   Step 4: When ready to cook, heat the grill to high. For this skewered route, divide the chilled mixture into 8 equal portions. If choosing oven cooking instead, preheat to 220°C conventional or 200°C fan.

   Uses Complete chilled mixture divided once into eight portions

5. 5

   Step 5: With wet hands, roll the 8 portions into balls and thread one onto each skewer. Massage each portion down its skewer between your palms until evenly distributed.

   Uses All eight equal portions from the same batch · Cold water for wetting hands while shaping; unmeasured

6. 6

   Step 6: Press the same meat tightly around each skewer, keeping the metal covered within the meat. Lay the formed skewers on a large tray: use foil for cooking under the grill; for the oven route, use foil or oven-suitable baking parchment.

   Uses Same complete eight-skewer batch

7. 7

   Step 7: Finish shaping the same köfte into long, even forms about 20 cm long. Wet your fingertips with a little cold water and make indents along each one.

   Uses Same eight skewers arranged for the chosen cooking route · A little cold water for fingertip shaping; unmeasured

8. 8

   Step 8: Brush all the formed köfte with only the remaining 1 tbsp sunflower oil. GRILL: cook on the top shelf for about 10–12 minutes, turning regularly. OR OVEN: cook at 220°C conventional or 200°C fan for about 16–18 minutes. Use one cooking route. Cook until browned outside and cooked through, with the ground lamb reaching 71°C (160°F) internally.

   Uses Same complete eight-skewer batch · Only the remaining 1 tbsp of the original 3 tbsp oil