Ingredients

• 2 Romano peppers, large
• 1 3/4 pounds ground lamb
• 3 tablespoons red pepper paste
• 1 tablespoon pul biber (Aleppo pepper flakes)
• 3 tablespoons sunflower oil
• 1 1/2 teaspoons flaky sea salt

Equipment

• Food processor
• Fine-mesh sieve
• Large mixing bowl
• Flat metal skewers or baking sheet
• Broiler or oven

Instructions

1. Finely chop the Romano peppers in a food processor, then transfer them to a sieve set over the sink. Press firmly with the back of a spoon to squeeze out all the juice, since too much liquid keeps the kebabs from holding together.
2. Tip the drained peppers into a large bowl with the ground lamb, red pepper paste, pul biber, flaky sea salt, and 2 tablespoons of the oil. Knead hard for at least 2 to 3 minutes, wetting your hands with cold water if it sticks, until the mixture feels tacky and cohesive (that stickiness is what gives Adana kebab its signature texture).
3. Cover and chill for at least 2 hours, or up to 12 hours, so the flavors meld and the mixture firms up for easier shaping.
4. When ready to cook, heat the broiler to high or the oven to 425 degrees F. Divide the mixture into 12 equal portions for freeform kofte, or 8 portions if using skewers.
5. For skewers, roll each portion into a ball, then with wet hands press and massage it down a flat metal skewer, wrapping the meat tightly with no bare metal showing. For freeform, lay portions on a parchment-lined baking sheet (use foil under the broiler) and shape each into an 8-inch log.
6. With wet fingers, press shallow indents all along each kofte for the traditional ridged look, which also helps them cook evenly.
7. Brush each kofte lightly with the remaining 1 tablespoon oil. Broil on the top rack for 10 to 12 minutes, turning often, or bake for 16 to 18 minutes, until browned and crisp outside and juicy in the center.