Adana kebab

Ingredients

• 2 large Romano Pepper
• 800g Lamb Mince
• 3 tablespoons Red Pepper Paste
• 1 tablespoon Pul Biber
• 3 tablespoons Sunflower Oil

‍ Instructions

1. step 1 Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices
2. Tip into a bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil
3. Mix together, kneading well for at least 2-3 mins
4. If you need to, wet your hands with cold water to prevent the mixture from sticking
5. The mixture should be sticky when ready
6. Cover and chill for at least 2 hrs, or up to 12 hrs. step 2 When ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6
7. Divide the mixture into 12 equal portions, around 85g each
8. If you’d like to skewer them, divide into 8 equal portions and roll into balls