Ingredients
- Lamb Mince (800g)
- Romano Pepper (2 large)
- Red Pepper Paste (3 tablespoons)
- Pul Biber (1 tablespoon)
- Sunflower Oil (4 tablespoons)
- Flaky Sea Salt (1.5 teaspoons)
Instructions
Steps
- Finely chop the Romano peppers in a food processor. Press the chopped peppers in a sieve to extract all the juices. Combine the juices with the lamb mince, red pepper paste, pul biber, flaky sea salt, and sunflower oil in a bowl. Mix thoroughly, kneading the mixture for 2-3 minutes until sticky. If needed, wet your hands with cold water to prevent sticking. Cover and refrigerate for at least 2 hours or up to 12 hours.
- Preheat the grill to high or the oven to 220°C (200°C fan/gas 6). Divide the mixture into 12 equal portions (around 85g each). For skewers, roll into 8 equal portions into balls and thread onto skewer sticks, ensuring the mixture is tightly wrapped around without exposing any metal. Alternatively, shape into köfte on a lined baking tray if using the oven. Create traditional indents along the köfte using wet fingers.
- Brush each köfte with the remaining tablespoon of sunflower oil. Grill on the top shelf for 10-12 minutes, turning regularly, or bake in the oven for 16-18 minutes until crispy outside and juicy inside.