Adana kebab

Video

Preparation

1. Blitz the Romano peppers in a food processor until finely chopped, then tip them into a sieve and press firmly to squeeze out all their juices.
2. Add the drained peppers to a bowl with the lamb mince, red pepper paste, pul biber, 1½ tsp flaky sea salt and 2 tbsp of the sunflower oil.
3. Knead everything together well for at least 2–3 minutes, wetting your hands with cold water if it starts to stick — the mixture is ready when it turns sticky.
4. Cover and chill for at least 2 hours, or up to 12, to let the flavours develop and the mixture firm up.
5. When you're ready to cook, heat your grill to high, or an oven to 220C/200C fan/gas 6.
6. Divide the mixture into 12 equal portions of around 85g each; if you'd rather skewer them, split it into 8 portions and roll into balls instead.
7. With wet hands, press a ball onto the end of a skewer and massage the meat down its length between your palms, keeping it tightly and evenly wrapped with no metal showing.
8. No skewers? Simply lay the köfte on a baking tray lined with parchment for the oven, or foil for the grill.
9. Shape each one into a long köfte about 20cm in length, then dampen your fingers and press indents along its length for that traditional ridged look.
10. Brush each köfte with the last tablespoon of oil.
11. Grill on the top shelf for 10–12 minutes, turning regularly, or bake for 16–18 minutes, until crisp and charred outside and juicy in the middle.

Tips from the ZestyPlate Kitchen

• Keep the lamb and your hands cold so the fat doesnt smear — it helps the kebabs hold onto the skewer.
• Mix the mince until slightly sticky; that bind is what stops it falling into the coals.
• Rest the shaped kebabs in the fridge for 30 minutes before grilling for a cleaner char.