Kebapi

Name: Kebapi
Yield: 2
Cuisine: North Macedonia
Ingredients: Minced beef, or a mix of beef and lamb — 500 g (1 lb 2 oz); Garlic, minced — 2 cloves; Baking soda — 1 tsp; Paprika — 1/2 tsp; Salt and pepper — to taste; Lepinja or pita breads — 4; Onion, chopped, to serve — 1; Ajvar, to serve

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Minced beef, or a mix of beef and lamb — 500 g (1 lb 2 oz)
Garlic, minced — 2 cloves
Baking soda — 1 tsp
Paprika — 1/2 tsp
Salt and pepper — to taste
Lepinja or pita breads — 4
Onion, chopped, to serve — 1
Ajvar, to serve

Method

Combine the minced meat with the garlic, baking soda, paprika, salt and pepper, mixing thoroughly.
Cover and refrigerate for at least 2 hours, or overnight, to let the flavours develop and the texture firm up.
Shape the meat mixture into small finger-length sausages.
Grill over hot charcoal (or a hot grill pan), turning occasionally, for 8–10 minutes until browned outside and cooked through.
Warm the lepinja on the grill briefly.
Serve the grilled kebapi in the warm bread with chopped onion and a spoonful of ajvar.

Introduction: Small, skinless grilled minced meat sausages, seasoned simply and served with onion and ajvar, one of North Macedonia's most popular street foods.

Cultural Background: Kebapi are sold from grill stands and small restaurants across North Macedonia, their simple preparation and satisfying, smoky flavour making them a favourite quick meal any time of day.

Tips: Chilling the meat mixture before shaping helps the sausages hold together well on the grill. Don't overwork the meat mixture, or the texture can become dense rather than tender.

Variations: Add a pinch of ground cumin to the meat mixture for extra depth. Serve with a dollop of kajmak for a richer version.

Storage: Refrigerate cooked kebapi in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan for a few minutes per side, or briefly under a grill, to restore some char.

FAQs:

Q: What is ajvar?

A: A roasted red pepper and eggplant relish, a common condiment across the Balkans, often served alongside grilled meats.

Q: Can kebapi be made with a food processor?

A: Yes, pulsing the meat briefly can help develop the right texture, though hand-mixing works well too.