Adana kebab
Adana kebab is a traditional Turkish dish featuring spiced lamb grilled to perfection.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Lamb, Turkish, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 2 pcs romano pepper
- 800 g lamb mince
- 3 tbsp red pepper paste
- 1 tbsp pul biber
- 3 pcs sunflower oil
Instructions
- Chop the peppers finely using a food processor.
- Pour the chopped peppers into a sieve.
- Press down on the peppers in the sieve to extract all their juices.
- Move the pressed peppers into a bowl.
- In the bowl, combine the mince, red pepper paste, pul biber, 1½ teaspoons of flaky sea salt, and 2 tablespoons of oil.
- Stir the mixture together, kneading thoroughly for a minimum of 2-3 minutes.
- If needed, dampen your hands with cold water to avoid sticking.
- Check that the mixture has a sticky consistency when it's ready.
- Cover the mixture and refrigerate for a minimum of 2 hours, or up to 12 hours.
- When it's time to cook, set the grill to high or preheat the oven to 220C/200C fan/gas mark 6.
- Divide the chilled mixture into 12 equal portions, approximately 85 grams each.
- If using skewers, separate the mixture into 8 equal parts and roll them into balls.
- With damp hands, slide the balls onto the ends of the skewers.
- Press the mixture down the skewers using your palms until it is evenly spread.
- Make sure the mixture is tightly packed around the skewers, leaving no metal exposed.
- Alternatively, place the portions on a large baking sheet lined with parchment paper or foil.
- Form the mixture into köfte that are 20 centimeters long.
- Wet your fingers with a bit of cold water and create indents along the köfte for the traditional look.
- Lightly brush each köfte with the remaining tablespoon of oil.
- Grill the köfte on the top shelf for 10-12 minutes, turning them frequently.
- Alternatively, bake them in the oven for 16-18 minutes until they are crispy outside and juicy inside.