Kebapche

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the ground pork, ground beef, ground cumin, black pepper, and salt.

   Ca. 3 min.

2. 2

   Add the cold sparkling water and the optional baking soda to the meat mixture.

   Ca. 1 min.

   Kokkens note: The sparkling water helps to create a lighter texture in the final kebapche.

3. 3

   Use your hands to mix everything together until the spices are evenly distributed and the mixture is uniform and slightly sticky.

   Ca. 3 min.

   Kokkens note: Avoid overmixing, as this can make the meat tough.

4. 4

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

   Kokkens note: For a deeper flavor, you can let the mixture rest in the refrigerator for several hours or even overnight.

5. 5

   Preheat your grill to medium-high heat, around 200-230°C (400-450°F).

   Ca. 5 min.

6. 6

   Moisten your hands with a little water or oil and divide the chilled meat mixture into 12 equal portions.

   Ca. 2 min.

7. 7

   Roll each portion between your palms to form a sausage shape, approximately 15 cm long and 2-3 cm thick.

   Ca. 6 min.

   Kokkens note: Try to make them as uniform in size as possible so they cook evenly.

8. 8

   If using, lightly brush the grill grates with sunflower oil to prevent sticking.

9. 9

   Place the kebapche on the hot grill, leaving some space between each one.

   Ca. 1 min.

10. 10

    Grill for 10-12 minutes, turning every few minutes, until they are cooked through and have characteristic grill marks.

    Ca. 12 min.

    Kokkens note: The juices should run clear when pierced with a fork.

11. 11

    Remove the kebapche from the grill and let them rest for a minute before serving.

    Ca. 1 min.