Adana Kebab

Classic Turkish kebab made from ground lamb with hot red pepper. Juicy inside with a crispy crust — cooked on the grill or in the oven.

Ingredients

• 2 pcs Romano pepper (sweet)
• 800 g Ground lamb
• 3 tbsp Red pepper paste
• 1 tbsp Pul biber (red pepper flakes)
• 3 tbsp Sunflower oil
• 1.5 tsp Coarse sea salt

Instructions

1. Finely mince the peppers in a blender, transfer to a sieve and squeeze out all the juice. Mix in a bowl with the ground lamb, red pepper paste, pul biber, salt and 2 tbsp of oil. Knead thoroughly for 2–3 minutes until you have a sticky mixture. Cover and refrigerate for at least 2 hours.
2. Heat the grill to maximum or preheat the oven to 220 °C. Divide the mixture into 8 portions and shape onto skewers with wet hands to form lula kebabs about 20 cm long, pressing the meat firmly. Make traditional grooves along the length.
3. Brush the kebabs with the remaining oil and cook on the grill for 10–12 minutes, turning regularly (or in the oven for 16–18 minutes), until golden brown and juicy inside.