Adana Kebab

Ingredients

• 1 Romano pepper
• 400 g ground lamb
• 1½ tbsp red pepper paste
• ½ tbsp pul biber
• 1½ tbsp sunflower oil
• ¾ tsp flaky sea salt

Steps

1. Finely chop the Romano pepper in a food processor, then press out excess juice through a sieve. Combine with ground lamb, red pepper paste, pul biber, salt, and 1 tbsp oil. Knead for 2-3 minutes until sticky. Cover and chill for at least 2 hours, or up to 12 hours.
2. Preheat grill to high or oven to 220C/200C fan/gas 6. Divide the mixture into 4 equal portions. With wet hands, shape each portion into a 20cm-long köfte, making indents along the surface for the traditional shape. Alternatively, thread onto skewers.
3. Brush the köfte with the remaining 0.5 tbsp oil.
4. Grill for 10-12 minutes, turning regularly, or bake in the oven for 16-18 minutes, until crispy and juicy.