Ingredients /to make 9-10 servings/:
1 kg meat /fatty mutton and tender beef/veal OR pork and beef/veal in a 1:1 ratio/
1 teaspoonful salt
pepper
1 cup water /add the salt to it/
ground allspice berries /pimento/ and cumin seeds

Directions:
Wash the meat and remove gristle and strings. Chop it into small cubes and pour over the salted water. Wait for about ten minutes and then mince it twice. Place mincemeat in a dish /non-metal surface - enameled, china, etc./, smooth it over and cover with a wet cloth. Place it in the fridge and leave it there overnight. On the next day mash in some pepper and a small amount of ground allspice berries and cumin seeds. (Onion may also be added, very finely cut, but the classical way excludes it). Leave the meat for another 3 or 4 hours to become seasoned. Shape 30 elongated meat cylinders (about 12 cm long and 2 cm thick). Kebapcheta are grilled on medium high heat (lard/grease the grill if the meat is not fatty enough). Turn at small intervals by rolling them over in the same direction. When well-grilled, kebapcheta are juicy, but not raw inside, with dark brown "grill-marks" on them.
Garnish with any of the following: chopped onion mixed with tomato paste, red tomatoes, eggplant mash, pepper relish /liutenitza/, stewed white beans, season salad to your choice or pickles.

Special Thanks to Wonderland Bulgaria