Introduction

Grilled Albanian Qebapa are small, flavorful minced meat sausages made from a mix of beef and lamb, seasoned with garlic and spices, and cooked to perfection. These delicious sausages develop a rich, golden-brown sear on the Arteflame grill, locking in their juiciness while delivering an unbeatable smoky flavor. This recipe will guide you step-by-step to create the best traditional Albanian qebapa using the unmatched cooking power of the Arteflame grill.

Ingredients

• 1 lb ground beef
• 1 lb ground lamb
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp baking soda
• 1 tsp cumin
• 1/4 cup cold sparkling water
• 2 tbsp butter
• Fresh parsley for garnish
• Pita bread, for serving
• Red onion, thinly sliced

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins inside the Arteflame grill.
3. Stack firewood over the soaked napkins.
4. Ignite the paper napkins and let the fire build.
5. Wait about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the Qebapa Mixture

1. In a large bowl, mix ground beef and lamb.
2. Add minced garlic, salt, black pepper, paprika, baking soda, cumin, and cold sparkling water.
3. Knead the mixture thoroughly for a few minutes to incorporate all ingredients.
4. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

Step 3: Shape the Qebapa

1. Take small portions of the mixture and roll them into sausage shapes about 3 inches long.
2. Ensure consistency in size for even cooking.

Step 4: Grill the Qebapa

1. Place the qebapa on the center grill grate of the Arteflame to sear at 1,000°F.
2. Sear for about 1-2 minutes per side until a brown crust forms.
3. Move the qebapa to the flat cooktop to finish cooking until an internal temperature of 160°F is reached.
4. Remove from the grill when the internal temperature is 145°F as they will continue cooking off the heat.

Step 5: Serve and Enjoy

1. Brush the cooked qebapa with melted butter for extra flavor.
2. Serve with sliced onions, fresh parsley, and warm pita bread.

Tips

• For extra smoky flavor, use hardwood such as oak or hickory.
• Don’t press down on the qebapa while grilling; this helps retain their juices.
• Rest the qebapa for 5 minutes before serving to allow juices to redistribute.

Variations

1. Spicy Qebapa: Add 1/2 teaspoon of chili flakes and cayenne for a fiery kick.
2. Herb-Infused Qebapa: Mix in chopped fresh mint and oregano for an aromatic twist.
3. Cheese-Stuffed Qebapa: Place a small piece of feta cheese inside each sausage before grilling.
4. Garlic-Lover’s Qebapa: Double the amount of garlic for a bolder, richer taste.
5. Smoky Paprika Qebapa: Use smoked paprika instead of regular paprika for a deep, woodsy aroma.

Conclusion

Grilling Albanian Qebapa on your Arteflame grill takes this traditional dish to the next level. With the high searing power of the center grill grate and the even heat distribution of the flat cooktop, you get perfectly cooked sausages that are juicy inside and beautifully crispy on the outside. Try out the variations and serve with your favorite pairings for a truly authentic and delicious experience.

Best Pairings

• Grilled vegetables such as peppers, eggplant, and zucchini
• Fresh tzatziki sauce for dipping
• Warm pita bread
• Pickled cabbage or cucumbers for a tangy contrast
• A glass of red wine or cold beer