Kebabcheta

Kebabche is ground minced meat with spices, a cylindrical shape and grilled. It is typical for the Bulgarian and Serbian cuisine.It also goes very well with cold beer :)

1 kg of meat - a mixture of lamb and beef, pork and beef or just beef
1 tsp pepper
-salt
-pepperpinch of allspice and / or cumin

Minced meat, chopped meat is kneaded with pepper (and optional chopped onions, but classic meatballs are no onions) and again allow to rest 3-4 hours, at least 30 minutes in the refrigerator in a bowl with foil fold.Formed about 24-30 meatballs ("sticks" with a length of 12 cm and a thickness of 2 cm). Kebapchetata bake in preheated moderate grill (greased with lard or napshoen pad with oil if meat is very lean) and turn often by rolling in one direction. Baked meatballs should be juicy, not raw / bloody.Serve with a garnish of chopped onions, red tomatoes, Aubergine Chutney stew of beans and salad in season - pickles or green. My favorite side dish for meatballs is small chopped leeks mixed with chutney.Kebabcheta with garlic grilled Under the influence of Serbian grill, I began to prepare  kebabcheta and garlic or falsify them with a pinch of garlic powder.500 g mince 1 teaspoons cumin3-4 cloves garlicMinced meat is kneaded well with cumin and pressed garlic to stand for about 30 minutes in the refrigerator.Formed into 15 sauages, which before roasting is smoothed by hand, soaked in water with a little vinegar.