Adana Kebab

• Romano peppers, large2
• Lamb mince800g
• Red pepper paste3 tbsp
• Pul biber (Aleppo pepper)1 tbsp
• Sunflower oil, divided3 tbsp
• Flaky sea salt1 1/2 tsp

Steps · tap to check off

1. 1Process peppers until fine; squeeze through a sieve to remove all juices.
2. 2Mix peppers, lamb, paste, pul biber, salt, and 2 tbsp oil in a bowl.
3. 3Knead mixture for 2-3 minutes until sticky; chill for 2-12 hours. 2:00
4. 4Preheat grill to high or oven to 220°C (425°F).
5. 5Divide meat into 8 portions for skewers or 12 portions for a tray.
6. 6Shape meat into 20cm-long logs; use wet fingers to press traditional indents.
7. 7Brush kebabs with remaining 1 tbsp oil.
8. 8Grill for 10-12 minutes turning regularly, or bake for 16-18 minutes. 10:00