Adana kebab

• Lamb fat: Ensure the lamb shoulder has fat as this keeps the kebabs juicy and intact.
• Mincing the lamb: Use a sharp knife to chop the lamb into smaller pieces, working against the grain. Use a cleaver or chef's knife to chop the meat in a rocking motion until it reaches your desired consistency. The mixture should be sticky but not too mushy.
• Chilling the kebab mixture: Refrigerate it for at least 30 minutes. This helps it to become firmer, making it easier to shape the kebabs.
• Skewering: Ensure the meat is firmly pressed onto the skewers. This prevents it from falling apart while grilling.
• Turn regularly when grilling: Turn the kebabs regularly while grilling to ensure even cooking and prevent burning.
• Rest before serving: Allow the kebabs to rest for a few minutes after grilling to let the juices redistribute.

• Lamb shoulder is commonly used due to its good balance of meat and fat. Other leaner cuts of lamb can be used with the addition of lamb fat to compensate. Alternatively use machine-minced lamb with 20% fat however this can cause the texture to a less coarse texture which is preferable.
• If you can't find pub biber, substitute with Aleppo pepper flakes or ordinary chilli flakes.
• For a different spice flavour base, consider using cumin, ground coriander and sumac. Bear in mind, this is not traditional.

• Refrigeration: Place cooked kofta kebabs in an airtight container and store in the refrigerator for up to 3 days. For uncooked kebabs, shape and place them on a lined baking sheet. Cover tightly with cling film or transfer to a sealed container and refrigerate for up to 1 day.
• Freezing: Allow them to cool completely, then wrap each kebab in cling film or foil. Place them in a freezer-safe container or bag, and freeze for up to 2 months. Shape the raw kebabs, then place them on a baking sheet lined with parchment paper. Freeze until solid (1-2 hours), then transfer to a freezer-safe container or bag. Freeze for up to 3 months.

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

• Oven: Pre-heat the oven to 175°C (350°F). Place the kebabs on a baking sheet, cover with foil. If uncooked from frozen, cook according to original recipe. If cooked, just heat for 10-15 minutes until warmed through.
• Stove: Place a small amount of oil in a skillet over medium heat. Add the kebabs, cover with a lid, and reheat for about 5 minutes, turning occasionally until heated evenly.
• Microwave: To quickly re-heat, heat on medium power for 2-3 minutes. Microwaving can sometimes dry out the kebabs.