Kebapche is the Bulgarian grilled minced-meat skewer: a finger-shape of pork (sometimes mixed with beef), garlic, cumin and savory, cooked over charcoal.

Kebapche entered Bulgarian cooking under the Ottomans, who brought minced-meat grilling traditions from Asia Minor. Bulgaria's specific seasoning (savory, cumin, black pepper) and its pork base distinguishes Bulgarian kebapche from the lamb-and-beef Turkish original. Pair with lyutenitsa and bread at any Plovdiv mehana from spring through autumn, often served with a side of fried potatoes.

Where to eat Kebapche in Plovdiv

4 editor picks for Kebapche in Plovdiv, ranked by editorial score. All Plovdiv signature dishes · Kebapche across every city.

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Make it at home

Serves 42 hr 30 minEasy

Ingredients

  • 500g minced pork shoulder (or 70 percent pork, 30 percent beef)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried savory (chubritsa)
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sunflower oil

Method

  1. Combine all ingredients in a bowl. Mix by hand until tacky.
  2. Refrigerate for 2 hours so the flavours settle.
  3. Divide into 12 equal portions. Shape each into a 7 cm long, 2 cm thick finger.
  4. Heat a charcoal grill to medium-high heat.
  5. Brush kebapche lightly with oil. Grill for 3 minutes per side, turning once.
  6. Rest 2 minutes. Serve with lyutenitsa, bread and shopska salad.

Editor tip. Don't oversalt; the flavour should come from the savory and cumin. Bulgarian savory is the key herb, sold as chubritsa in Bulgarian shops.