Step 1 of 4
Adana Kebab
Finely chop the peppers in a food processor. Tip into a strainer and press to extract as much juice as possible.
Step 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.
Step 3
Heat the broiler to high or preheat oven to 425°F / 400°F fan / Gas 6. Divide the mixture into 12 portions (about 3oz each). If skewering, use 8 portions. With wet hands, thread the meat along skewers or shape into 20cm-long kofte on a lined baking sheet. Make shallow indents along the length for the traditional shape.
Step 4
Brush each kofte with the remaining 1 tbsp oil. Broil on the top shelf for 10 to 12 minutes, turning regularly, or bake in the oven for 16 to 18 minutes, until crispy on the outside and juicy in the middle.
