Homemade Bulgarian Kebapche

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 372

All ingredients ready? Let's begin!
In a large bowl, add the pork, beef, cumin, beer, salt, and pepper.
In a small bowl, add the egg. Whisk with a whisk or fork until the yolk breaks and the egg is evenly mixed.
Add the egg to the mince bowl and thoroughly mix everything together.
You can do this using a spoon or spatula, but I recommend getting your hands in there to mix. It does a more thorough job and the texture is kind of fun.
Once everything is mixed well, cover the bowl with plastic wrap or a kitchen towel and leave it to marinate for 20 minutes to an hour.
After an hour, separate the mince into five even portions.
Use your hands to shape the meat into sausage shapes. I do this by rolling them into a ball between my palms then rolling that out on the counter into a log.
Turn your grill on to medium-high heat and allow it to get hot before cooking.
Once the grill is hot, place each kebapche on the grill.
Cook for around 7-10 minutes, making sure to turn them occasionally so every side is evenly cooked.
If you are unsure whether or not they are finished, you can check by inserting a meat thermometer. Don’t stick it all the way through, the tip should be at the center of the kebapche, not coming out the other side. If the thermometer reads 160F or higher, it’s done! If the temperature is any lower, you should let it cook a few more minutes to be safe.
Remove from heat, turn off your grill, and serve!