Entree: North Macedonia – National Cuisine – Кебапи ➤ Kebapi (Small grilled spiced ground-meat sausages traditionally served with flatbread and raw onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground lamb
- 1 small onion, finely grated, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 g) baking soda
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) cold water
- 2 tbsp (30 ml) vegetable oil for brushing the grill
- 1 tbsp (15 ml) olive oil for mixing (optional)
- 4 flatbreads (somun or pita) for serving
- 1 large onion, thinly sliced, for serving
- 1 cup (240 ml) plain yogurt or ajvar for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground beef and ground lamb with the grated onion, minced garlic, sweet paprika, baking soda, salt, and pepper. Mix gently until just incorporated.
2. Add 1 tablespoon (15 ml) cold water (and 1 tablespoon (15 ml) olive oil if using) and mix for 1–2 minutes to slightly emulsify the meat; cover and refrigerate for 30–60 minutes to let flavors meld.
3. Wet your hands and shape the meat into 8–12 finger-length sausages (about 3–4 oz (85–115 g) each). If using skewers, press the meat around oiled metal skewers.
4. Preheat a grill or heavy cast-iron skillet to medium-high and brush the grates or pan with vegetable oil.
5. Grill the kebapi 3–5 minutes per side, turning to get even char marks, until the internal temperature reaches 160°F (71°C) and they are browned and slightly crisped on the outside.
6. Let the kebapi rest 3 minutes, then serve hot in flatbread with sliced raw onion and yogurt or ajvar alongside.

1. In a large bowl combine ground beef and ground lamb with the grated onion, minced garlic, sweet paprika, baking soda, salt, and pepper. Mix gently until just incorporated.
2. Add 1 tablespoon cold water (and 1 tablespoon olive oil if using) and mix for 1–2 minutes to slightly emulsify the meat; cover and refrigerate for 30–60 minutes to let flavors meld.
3. Wet your hands and shape the meat into 8–12 finger-length sausages (about 3–4 oz/85–115 g each). If using skewers, press the meat around oiled metal skewers.
4. Preheat a grill or heavy cast-iron skillet to medium-high and brush the grates or pan with vegetable oil.
5. Grill the kebapi 3–5 minutes per side, turning to get even char marks, until the internal temperature reaches 160°F (71°C) and they are browned and slightly crisped on the outside.
6. Let the kebapi rest 3 minutes, then serve hot in flatbread with sliced raw onion and yogurt or ajvar alongside.