Kebapche (Bulgarian Grilled Spiced Mince Sausages)
Skinless grilled mince fingers with cumin and paprika, soft inside and charred outside, served with chopped tomato and onion.
- Time2 hr 40
- LevelEasy
- Costabout £1.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 554kcal
- 11gcarbs
- 6.1gof which sugars
- 38.4gfat
- 14.6gsaturates
- 40.8gprotein
- 3.9gfibre
- 6.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put both minces in a large bowl with the salt, cumin, paprika, pepper and garlic. Add the sparkling water a spoonful at a time while you knead.
- 2
Knead hard for 5 minutes, until the mixture turns sticky and paste-like. This is what stops the kebapche falling apart on the grill.
- 3
Cover and chill for at least 2 hours, or overnight.
120 min - 4
Wet your hands and shape the mixture into 12 fingers, about 9 cm long and 3 cm thick.
- 5
Heat a barbecue, griddle pan or hot grill. Brush the kebapche lightly with oil and cook for 10 to 12 minutes, turning often, until charred and cooked through with no pink inside.
11 min - 6
Serve straight away with the tomatoes, red onion and cucumber, and a pinch of chilli flakes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
