Kebapche

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 3 min

2. 2

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

   Oko 1 min

   Napomena kuhara: 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.

   Oko 3 min

   Napomena kuhara: Avoid overmixing, as this can make the meat tough.

4. 4

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

   Napomena kuhara: 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).

   Oko 5 min

6. 6

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

   Oko 2 min

7. 7

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

   Oko 6 min

   Napomena kuhara: 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.

   Oko 1 min

10. 10

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

    Oko 12 min

    Napomena kuhara: 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.

    Oko 1 min