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Bulgarian Kebab


  • 1 lb minced lamb

  • 1 lb minced beef

  • 1 small onion, finely chopped

  • 3 large garlic cloves, crushed

  • 1/4 cup finely chopped flat-leaf parsley, plus extra to garnish

  • 1½   tsp baking soda

  • 1/8 cup thyme or oregano or chubriza

  • 1½   tsp ground black pepper

  • 1½   tsp salt

  1. Put all the kebab ingredients in a bowl

  2. Use your hands to mix everything together well.

  3. Refrigerate for 4 hours.

  4. Now shape into long, cigar-shaped cylinders, roughly 3" long. Press the mix to compress it and ensure the kebab is tight and keeps its shape. Arrange on a plate and chill (at least 30 min) until you are ready to cook them.

  5. Grill on all sides until golden brown, about six minutes for each batch. 

  6. Serve at once.

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