Kebapche
A classic Bulgarian grilled sausage made from a simple mixture of minced pork and beef. Seasoned with cumin and black pepper, these are traditionally cooked on a grill and are perfect for a summer barbecue or simple weeknight dinner.
An original recipe by Forkin
- Total time
- 57 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 554 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 400 gground pork
- 400 gground beef, 80/20 lean to fat ratio recommended
- 2 tspground cumin
- 1 tspblack pepper, freshly ground
- 1.5 tspsalt
- 60 mlsparkling water, cold
- 0.5 tspbaking soda(optional)
- 1 tbspsunflower oil, for brushing grill(optional)
Equipment
grill · tongs · large bowl
The method
Step by step
- 1
In a large bowl, combine the ground pork, ground beef, ground cumin, black pepper, and salt.
About 3 min
- 2
Add the cold sparkling water and the optional baking soda to the meat mixture.
About 1 min
Cook’s note: The sparkling water helps to create a lighter texture in the final kebapche.
- 3
Use your hands to mix everything together until the spices are evenly distributed and the mixture is uniform and slightly sticky.
About 3 min
Cook’s note: Avoid overmixing, as this can make the meat tough.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Cook’s note: For a deeper flavor, you can let the mixture rest in the refrigerator for several hours or even overnight.
- 5
Preheat your grill to medium-high heat, around 200-230°C (400-450°F).
About 5 min
- 6
Moisten your hands with a little water or oil and divide the chilled meat mixture into 12 equal portions.
About 2 min
- 7
Roll each portion between your palms to form a sausage shape, approximately 15 cm long and 2-3 cm thick.
About 6 min
Cook’s note: Try to make them as uniform in size as possible so they cook evenly.
- 8
If using, lightly brush the grill grates with sunflower oil to prevent sticking.
- 9
Place the kebapche on the hot grill, leaving some space between each one.
About 1 min
- 10
Grill for 10-12 minutes, turning every few minutes, until they are cooked through and have characteristic grill marks.
About 12 min
Cook’s note: The juices should run clear when pierced with a fork.
- 11
Remove the kebapche from the grill and let them rest for a minute before serving.
About 1 min
Per serving
Nutrition
- Calories
- 553.5kcal
- Protein
- 34.6g
- Carbs
- 1.3g
- Fat
- 45.1g
- Fibre
- 0.6g
- Sugar
- 0g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooked kebapche in an airtight container in the refrigerator.
Reheat on a grill, in a hot pan, or in an air fryer until warmed through.
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