Ingredients

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

Equipment

• Food processor
• Fine mesh sieve
• Large mixing bowl
• Baking sheet
• Metal or flat skewers (optional)

Instructions

1. Finely chop the Romano peppers in a food processor, then tip them into a sieve and press firmly with the back of a spoon to squeeze out the excess juice, which keeps the kebabs from turning mushy.
2. Add the drained peppers to a large bowl along with the ground lamb, red pepper paste, Aleppo pepper, flaky sea salt, and 2 tablespoons of the oil.
3. Knead the mixture with your hands for at least 2 to 3 minutes, wetting your palms with cold water if it sticks, until it feels tacky and holds together, which gives the kebabs their signature smooth, bouncy texture.
4. Cover the bowl and chill for at least 2 hours, or up to 12 hours, so the flavors develop and the mixture firms up enough to shape.
5. When ready to cook, heat your broiler to high or the oven to 425F. Divide the mixture into 12 equal portions (about 3 ounces each), or into 8 portions if you plan to use skewers.
6. To shape without skewers, press each portion into a flat log about 8 inches long on a baking sheet lined with parchment (for the oven) or foil (for the broiler). With wet fingers, press shallow indents along each log for the traditional ridged look.
7. To skewer, roll each portion into a ball, then with wet hands press and smooth the meat tightly around the skewer, working it down the length until there is no exposed metal.
8. Brush each kebab lightly with the remaining 1 tablespoon oil, then 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.