Adana Kebab

Ingredients

• 2Romano peppers, large; finely chopped and squeezed dry of excess juice
• 1 3/4 lbground lamb
• 3 tbspred pepper paste, Turkish red pepper paste (biber salcasi)
• 1 tbsppul biber, Turkish chili 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 strainer and press to extract as much juice as possible.

2. 2

   Combine the drained peppers, ground lamb, 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 broiler to high, or heat the oven to 425°F if you're baking. Divide the mixture into 12 portions (about 85g each), or 8 if you're using skewers. With wet hands, thread the meat along skewers or shape it into 20cm-long kofte on a lined baking sheet, and press shallow indents along the length for the traditional shape.

4. 4

   Brush each kofte with the remaining 1 tbsp oil. Broil on the top shelf for 10 to 12 minutes, turning regularly, or bake for 16 to 18 minutes, until crisp outside, still juicy in the middle and cooked through to 160°F.

Nutrition per serving