Ingredients Edit

Directions Edit

  1. Mix meat, kneed thoroughly and leave in a cool place to sit for several hours.
  2. Chop onion finely, heat oil, add onion and cook slowly until it is soft and beginning to color.
  3. Peel garlic and chop finely.
  4. Add onion and garlic to meat, season with salt and pepper.
  5. Work all into a meat mixture, leave for a short while in a cool place, then shape into smaller kjebapchinja.
  6. Grill at first on very hot grill.
  7. Brush with oil while grilling.
  8. Serve with spring onions, tomatoes, small hot peppers.
Community content is available under CC-BY-SA unless otherwise noted.