Kebapche-ta

Kebapche (кебапче) is a Bulgarian barbecue classic made of lamb and pork mince that everyone loves. Best served with salads like potato and shopska but a tasty slice of fresh bread sometimes is enough. Super tasty. This recipe is the one of the most requested.

Prep 60 min

Cook 20 min

Difficulty: Easy

Servings: 10

Ingredients

750 gr of lamb mince

750 gr of pork mince

Cumin seeds – 10 g

Cumin powder – 10 g

Black pepper – 10 g

Salt – to taste

Oil (if frying)

Equipment

Barbecue/grill oven

or frying pan (if frying)

Steps

Before you begin – note the portions are relative as some people can eat the whole 1.5 kg by themselves – Michael, Robert, Chris and Kaloyan before 01.01.2018.

1. Prepare the ingredients, grind the black pepper (yes you should ground pepper corns, don’t use ready-ground pepper, it ruins the taste). The spices seem quite a lot when you are measuring them out, but these are the ones that make the taste amazing, so don’t skimp on spices.

2. Put all the ingredients in a bowl and mix thoroughly until the mixture becomes springy.

3. Make the long sausage like shapes about 15 cm long and 1 cm thick.

4. Barbecue these for about 10 min on each side on high heat. Don’t overcook them, they need to be juicy. The 20 min cooking time relates to one batch on the bbq.

5. Serve with a potato salad and shopska (recipe to be posted later). I love them with a slice of fresh bread.

Note: You can also grill these in the oven or alternatively fry them in a frying pan with a little oil. But barbecue is best!

Quick explanation of the name:

Kebapche (кебапче) is the singular and kebapcheta (кебапчета) is the plural.