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A vibrant platter featuring Kernacka Korçë, pilaf, pickled cabbage, a cool yogurt sauce, and simple salad.
Sacha Hirschfeld

Kernacka Korçë (Savory Grilled Kebabs)

A classic Albanian favorite! These savory grilled kebabs are made with a blend of ground beef, savory pork sausage, and a mix of seasonings. Commonly found on casual restaurant menus, they’re best enjoyed with pickled vegetables, a creamy yogurt-based sauce, and a refreshing, ice-cold beer!
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time: 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Appetizers, Mains
Cuisine: Albanian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • ¾ lb Italian mild pork sausage casings removed; see 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

Equipment

  • 1 box grater
  • 1 wide and shallow bowl to grate the onion into
  • 1 large bowl
  • 1 chefs knife
  • 1 cutting board
  • measuring spoons 1 tsp, 1 tbsp
  • measuring cups ½ cup, ⅔ cup
  • 1 baking sheet
  • 1 pair of tongs for the grill

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

What kind of sausage should I use?
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 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.