Entree: North Macedonia – Northern Culinary Region – ќебапи ➤ Kebapi (Grilled skinless minced-meat sausages served with flatbread and onions)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 10 min

Additional 20 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) ground beef
- 0.5 lb (227 g) ground pork
- 1/2 tsp (2.5 ml) baking soda
- 3 tbsp (45 ml) cold water
- 2 cloves garlic, minced
- 2 tsp (12 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 2 tbsp (30 ml) neutral oil for brushing the grill
- 4 lepinja or other soft flatbreads
- 2 medium onions, approx. 10 oz (280 g), thinly sliced
- 1/2 cup (120 g) ajvar or roasted red pepper relish
- 1/4 cup (15 g) fresh parsley, chopped (optional)

Instructions

1. In a large bowl combine the ground beef and ground pork. Add the baking soda, cold water, minced garlic, salt, pepper, and paprika. Mix gently until just combined; avoid overworking.
2. Cover and refrigerate the mixture for at least 1 hour or up to overnight to hydrate and let flavors meld.
3. Wet your hands and shape the meat into small finger-length sausages about 3–4 inches (7–10 cm) long and 3/4 inch (2 cm) thick. Place on a tray and chill 15–20 minutes to firm up.
4. Preheat a grill or heavy skillet to high. Brush the grates or pan with the neutral oil.
5. Grill the kebapi 3–4 minutes per side, turning to get even browning and an internal temperature of about 160°F (71°C) for mixed beef/pork, until nicely charred but juicy.
6. Warm the lepinja briefly on the grill or in a hot pan, and slice the onions thinly; you may toss onions with a splash of vinegar if desired.
7. Serve kebapi hot in lepinja with raw onions, a spoonful of ajvar, and a sprinkle of parsley.