Adana kebab
Adana kebab is a traditional Turkish dish made from minced meat, typically lamb or beef, mixed with spices and grilled on a skewer. It is often served with pita bread, salad, and tangy sauces. The flavor profile is a perfect balance of spicy and smoky.
Ingredients
Servings: 4
- 2 Romano Pepper
- 800 g Lamb Mince
- 3 tbsp Red Pepper Paste
- 1 tbsp Pul Biber
- 3 tbsp Sunflower Oil
Preparation
Finely chop the peppers in a food processor, then
When ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6. Divide the mixture into 12 equal portions, around 85g each. If you’d like to skewer them, divide into 8 equal portions and roll into balls.
Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed. Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal.
Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill. Shape into 20cm-long köfte. Wet your fingers with a little cold water and make indents all along the köfte for the traditional shape.
Gently brush each köfte with the remaining 1 tbsp oil and cook under the grill, on the top shelf for 10-12 mins, turning regularly, or cook in the oven for 16-18 mins, until crispy on the outside and juicy in the middle
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