Kebapche Recipe (Bulgarian Grilled Meat Kebabs)

Kebapche is a classic Bulgarian dish. This delicious food is perfect for any occasion, whether you are having a casual family dinner or hosting a big party.

5 from 2 votes

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Course: Main Course

Cuisine: Bulgarian

Keyword: Bulgarian Grilled Meat Kebabs, Kebapche, Кебапче

Level of Difficulty: Medium

Dietary Preference: Dairy-Free, Gluten-free, Keto, Low Carb, Paleo

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 322kcal

Equipment

Pan
Tongs
Bowl
Wooden Board

Ingredients

US Customary - Metric

Instructions

Begin your kebapche adventure by thoroughly blending your minced meat, spices, and about 2/3 cup of water in a large bowl. Mix the mixture well.
After you've fully kneaded the mixture, let it sit in the refrigerator for roughly 24 hours.
Once the resting period is over, it's time to form your kebapche.
Grab portions of the meat mixture and mold them into the signature elongated cylindrical shapes on a wooden board.
Aim to make each kebapche around 6 inches long.
Heat your grill pan over medium-high heat. Place the formed Kebapche onto the hot grill pan, using cooking tongs to rotate them gently in one direction 3 or 4 times.
You should allow each side to grill for approximately 2-3 minutes.
Finally, when your kebapche have reached a beautiful golden brown perfection, it's time to serve them up hot!
Accompany your kebapche with a side of traditional Bulgarian vegetables such as fresh tomatoes, peppers, cucumbers, lettuce, and onions.

Notes

The quality of your minced meat can greatly affect the taste of your kebapche. Choose fresh, high-quality pork or beef for the best results.
For a deeper flavor, try grinding your cumin and black pepper fresh rather than using pre-ground spices.
Allowing your meat mixture to rest in the refrigerator for 24 hours is crucial for creating an emulsion that will keep the fat inside your kebapche during cooking. Don't skip this step.
Be gentle when forming your kebapche. You want them to stay intact during grilling but not be so tightly packed that they become tough.
It's important to heat your grill pan to medium-high heat before placing your kebapche on it. If the pan isn't hot enough, your kebapche could stick to it and be torn apart.
When grilling your kebapche, remember to turn them gently and consistently for even cooking. Over-handling can cause them to fall apart.
Don't be afraid to experiment with the amount and types of spices you use in your kebapche. Everyone's taste is different, and part of the fun of cooking is making a dish of your own!

Nutrition