Adana kebab

Bereiding

1. 1

   step 1 Finely hak the paprikapoeder's in a food processor, then tip them in a sieve and press into the sieve so that the paprikapoeder's release all of their juices. Tip into a bowl along with the hak fijn, rode paprikapoeder 3 eetlepels rode paprika paste, 1 eetlepel pul biber, 1½ tsp flaky sea zout, and 2 tbsp of the olie. meng door elkaar, kneading goed for at least 2-3 mins. If you need to, wet your hands with cold water to prevent the mixture from sticking. The mixture should be sticky when ready. dek af and chill for at least 2 hrs, or up to 12 hrs.

2. 2

   When ready to kook, verhit 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, tot gelijkmatig distributed. zorg that the mixture is fully wrapped tightly around the skewers without any exposed metal. Alternatively, lay them on een grote 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 maak indents all along the köfte for the traditional shape.

3. 3

   voorzichtig brush each köfte with the remaining 1 tbsp olie and kook under the grill, on the top shelf for 10-12 mins, turning regularly, or kook in the oven for 16-18 mins, tot krokant on the outside and juicy in the middle