Macedonian Kebab (Ćevapi)
Juicy, grilled minced meat sausages, often served with flatbread, onions, and ajvar. A popular Balkan street food and staple.
🧂 Ingredients
- 500 g Ground beef
- 250 g Ground lamb
- 1 medium Onion(finely grated or minced)
- 3 cloves Garlic(minced)
- 1/2 tsp Baking soda
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Water(cold)
👨🍳 Instructions
- 1
In a large bowl, combine the ground beef, ground lamb, grated onion, minced garlic, baking soda, salt, and black pepper.
💡 Tip: Ensure onion is very finely minced or grated to avoid large pieces. - 2
Add the cold water and mix everything thoroughly with your hands for at least 5-10 minutes. The mixture should become sticky and well-emulsified.
💡 Tip: Kneading the meat well is crucial for texture. - 3
Cover the bowl and refrigerate the mixture for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the mixture to firm up.
💡 Tip: Chilling makes the meat easier to shape. - 4
Shape the meat mixture into small, finger-sized sausages (about 10-15 cm long and 2 cm thick).
💡 Tip: Moisten your hands with water to prevent sticking. - 5
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.
💡 Tip: Ensure the grill is hot before adding the ćevapi. - 6
Grill the ćevapi for about 5-7 minutes per side, or until nicely charred and cooked through.
💡 Tip: Turn them frequently to ensure even cooking. - 7
Serve hot with chopped raw onions, a dollop of ajvar, and warm lepinja (Balkan flatbread) or pita bread.
💡 Pro Tips
- ✓The quality of the meat is paramount for flavor.
- ✓Don't skip the chilling step; it's essential for texture and shaping.
- ✓Baking soda helps create a lighter, more tender texture.
🔄 Variations
- Add a pinch of red pepper flakes for a touch of heat.
- Some recipes include a small amount of finely chopped parsley.