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Garlic Sauce
For the chicken köfte: Blitz the chicken thigh fillets in a food processor.
Add the coarsely grated / finely chopped red onion, finely chopped red romano / capia pepper / small red bell pepper, finely chopped flat leaf parsley, finely grated garlic, pul biber, paprika, black pepper, sea salt flakes, dried mint, Turkish Sweet Red Pepper Paste, and extra virgin olive oil. Mix well to combine.
Place in refrigerator for at least one hour.
Take the köfte mixture out of the fridge, wet your hands with cold water (so that the mixture doesn’t stick to them) and shape into 6 long and even-sized köfte, each around 4 x 18cm (1½ x 7in) in length, directly on the lined baking tray.
Using two fingers, gently push down to create indents all along the köfte, ensuring that the köfte keep their shape.
Gently brush each köfte with the remaining 1 tbsp of olive oil, and place the tray in the oven on the middle rack for 18–20 minutes, or until the köfte are golden brown and cooked through.
Bake the köfte in a preheated oven at 210°C fan / 230°C conventional for best results.
For the garlic sauce: In a bowl, mix together the finely grated garlic, mayonnaise, runny natural yoghurt, extra virgin olive oil, finely chopped parsley, lemon juice, dried mint, pul biber, sea salt flakes, and coarse black pepper.