Medel
Adana Kebab
Smoky, spiced lamb mince molded onto skewers and grilled until the exterior shatters with a charred crust, giving way to juicy, fragrant meat within. These traditional Turkish köfte sing with the heat of pul biber and the brightness of roasted peppers—a street-food treasure that tastes like it came straight from an Istanbul grill.
⏱️151 min
🍽️4 portioner
3.0
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⏱️ Äggklocka
- 1Finely chop the peppers in a food processor. Tip them into a sieve and press to release all their juices. Transfer to a bowl with the lamb mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp sunflower oil.
- 2Mix together, kneading well for 2-3 minutes. Wet your hands with cold water if the mixture sticks. The mixture should be sticky when ready. Cover and chill for at least 2 hours, or up to 12 hours.
- 3Heat the grill to high or preheat the oven to 220°C/200°C fan/gas 6. Divide the mixture into 8 equal portions. Using wet hands, form each portion into a ball and thread onto a skewer, massaging the mixture down and spreading it evenly between your palms until fully wrapped around the skewer with no exposed metal. Alternatively, for oven cooking, shape the mixture into 20 cm-long köfte on a parchment-lined baking tray. Wet your fingers and make indents along each köfte for the traditional shape.
- 4Brush each köfte lightly with the remaining 1 tbsp oil. Grill on the top shelf for 10-12 minutes, turning regularly, until crispy outside and juicy inside. Or bake in the oven for 16-18 minutes.
- 5step 3
- 6Gently 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