Turkish Adana Kebab

• red Romana peppers↗2 великі

  cores removed, seedless, cut into large pieces

• ground lamb (20% fat)800g g
• Turkish sweet red pepper paste↗3 ст. л. tbsp
• pul biber (Turkish hot pepper)↗1 ст. л. tbsp
• sunflower oil↗3 ст. л. tbsp

Step-by-step instructions

1. 1

   Finely mince the red peppers in a food processor, sieve them and press to extract all the juice. Transfer to a large bowl together with the ground lamb, red pepper paste, pul biber, 1½ tsp coarse sea salt and 2 tbsp oil. Mix well, kneading for 2‑3 minutes. If needed, moisten your hands with cold water so the mixture doesn’t stick. The ready mixture should be sticky. Cover and chill for at least 2 hours, up to 12 hours.

2. 2

   When the mixture has cooled, preheat the grill to high heat or heat the oven to 220 °C (convection) / 200 °C (gas). Divide the mass into 12 equal portions of about 85 g each. If you plan to skewer the kebabs, split into 8 portions and shape into balls. Moisten your hands and thread the balls onto skewers, flattening the meat between your palms until uniform. Ensure the meat fully coats the skewer without exposed metal. Alternatively, place the kebabs on a large tray lined with parchment (for oven) or foil (for grill). Shape each kebab to a 20 cm length, wetting your fingers with cold water, and make slits along it to give the traditional shape.

3. 3

   Brush each kebab with the remaining 1 tbsp oil and grill on the top rack for 10‑12 minutes, turning regularly, or bake in the oven for 16‑18 minutes until the exterior is crisp and the interior remains juicy.