Difference between revisions of "Kebapcheta"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Ground lamb Recipes" to "Category:Lamb Recipes Category:Meat Recipes") |
||
| Line 17: | Line 17: | ||
# Shape the meat into 12 cylinders (about 12 cm/5-inches long and 2.5 cm/1 inch thick). Slightly flatten them just to stop them rolling around, then cook under the grill for 15–20 minutes, turning frequently and basting with [[oil]] if the meat is very lean. | # Shape the meat into 12 cylinders (about 12 cm/5-inches long and 2.5 cm/1 inch thick). Slightly flatten them just to stop them rolling around, then cook under the grill for 15–20 minutes, turning frequently and basting with [[oil]] if the meat is very lean. | ||
[[Category:Bulgarian Meat Dishes]] | [[Category:Bulgarian Meat Dishes]] | ||
| − | [[Category: | + | [[Category:Lamb Recipes]] |
| + | [[Category:Meat Recipes]] | ||
Revision as of 15:42, 19 April 2012
Description
Traditionally served with Luttenitza, white beans, pickles or a salad.
Ingredients
- 450 g /1 lb minced lamb
- salt
- ½ tsp black pepper
- 1 tsp ground allspice
- 1 tsp paprika
- 1 tsp ground cumin
Directions
- Place all the ingredients in a mixing bowl and mix well. Using your hands achieves a more even result. Cover with clingfilm and leave for 2–4 hours.
- Preheat the grill to hot.
- Shape the meat into 12 cylinders (about 12 cm/5-inches long and 2.5 cm/1 inch thick). Slightly flatten them just to stop them rolling around, then cook under the grill for 15–20 minutes, turning frequently and basting with oil if the meat is very lean.
