Kernacka Korçë are a cherished Albanian favorite! These delicious grilled kebabs feature a mix of ground beef, savory pork sausage, onion, garlic, breadcrumbs, and a handful of seasonings.
Originating from the charming city of Korçë, this traditional dish is a common sight on casual restaurant menus across Albania. They’re best enjoyed with pickled vegetables, a creamy yogurt-based sauce, fresh bread, and a cold, refreshing beer to round out the meal!
Here are some photos from a restaurant in Albania where we always enjoy our fill of Kernacka. It’s nothing fancy, but the food is fresh, delicious, and incredibly affordable!
If you’re thinking about visiting Albania, check out Kat’s blog post on A Way Abroad for great recommendations on where to go. It’s packed with useful information and well-rounded suggestions for exploring Albania. I’d personally add the charming villages of Qeparo and Vuno—they have a special place in my heart.
What you’ll need to make Kernacka Korçë (Savory Grilled Kebabs)
- 1 lb ground beef
- ¾ lb Italian mild pork sausage casings removed; see recipe notes
- ½ onion grated + its juices
- 2 garlic cloves minced
- 1 egg
- ⅔ cup breadcrumbs
- ½ cup fresh parsley packed and chopped
- 1 tbsp sweet paprika
- 1 tbsp dried oregano
- 2 tsp kosher salt
- 2 tsp freshly ground pepper
How to make Kernacka Korçë:
MIX THE KERNACKA
Grate the onion using a box grater, collecting both the grated onion and its juices in a bowl; set aside.
In a large bowl, combine all the ingredients, including the grated onion and its juices.
Using clean hands, gently fold the mixture until just combined. Avoid over-mixing to prevent a tough texture. Cover the bowl and refrigerate for at least 20 minutes, though 1 hour (or longer) is ideal.
ROLL OUT THE KERNACKA
Take the meat mixture out of the fridge.
Grab about ¼ cup of the mixture and shape it into cylinders using your hands. The mixture will feel a bit wet and may stick to your fingers—don’t worry, that’s normal! As you shape each piece, arrange them on a baking sheet, ensuring they aren’t touching. You can make any final shape adjustments once they’re on the sheet. FYI: this recipe should make about 18 kebabs.
Place the baking sheet in the freezer for 15 minutes to allow the shapes to firm up.
GRILL THE KERNACKA
Preheat the grill to 450°F. Place the Kernacka on the grill and rotate them every minute or so until they’re fully cooked, about 8 minutes in total.
What kind of sausage should I use for Kernacka Korçë?
You can use either sausages removed from their casings or loose sausage meat. I used 3 mild Italian sausages, but if you prefer a bit of heat, you can swap in hot Italian sausage! The Italian sausage adds a lot of flavor to the Kernacka!
No grill? No problem!
While Kernacka Korçë are best grilled, that’s not always an option—especially if you live in an apartment. If you don’t have access to a grill, a stove-top cast iron grill pan works just as well.
Heat the pan over medium heat and add a few tablespoons of oil once it’s hot. Place the Kernacka in the pan, making sure not to overcrowd it. Flip them every minute or two until they reach an internal temperature of at least 160°F.
Looking for more foods found in Albania? Check out some of the recipes listed below.
- Dolmas
- Zucchini and Feta Fritters
- Qofte
- Speedy Nëne Vali Soup
- Grilled Eggplant and Zucchini
- Garlic Chili Shrimp
Kernacka Korçë (Savory Grilled Kebabs)
Ingredients
Equipment
Method
- Grate the onion using a box grater, collecting both the grated onion and its juices in a bowl; set aside. In a large bowl, combine all the ingredients, including the grated onion and its juices. Using clean hands, gently fold the mixture until just combined. Avoid over-mixing to prevent a tough texture. Cover the bowl and refrigerate for at least 20 minutes, though 1 hour (or longer) is ideal.
- Take the meat mixture out of the fridge. Grab about ¼ cup of the mixture and shape it into cylinders using your hands. The mixture will feel a bit wet and may stick to your fingers—don’t worry, that's normal! As you shape each piece, arrange them on a baking sheet, ensuring they aren’t touching. You can make any final shape adjustments once they're on the sheet. FYI: this recipe should make about 18 kebabs. Place the baking sheet in the freezer for 15 minutes to allow the shapes to firm up.
- Preheat the grill to 450°F. Place the Kernacka on the grill and rotate them every minute or so until they’re fully cooked, about 8 minutes in total. Don't have a grill? See notes below.
