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Kebapi are small, grilled sausages made from a mixture of ground meats, primarily beef and lamb, seasoned with aromatic spices. This beloved dish holds a special place in North Macedonian culture, often enjoyed during gatherings and celebrations. Kebapi are typically served with fresh bread and onions, making them a quintessential street food experience in the region.
In a large bowl, combine the ground beef and lamb.
Add the grated onion, minced garlic, paprika, cumin, black pepper, salt, and baking soda.
Gradually add the cold water while mixing, ensuring that the mixture is well combined and slightly sticky.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Once chilled, divide the mixture into small portions and shape each portion into small, finger-sized sausages (about 4 inches long).
Preheat your grill or grill pan to medium-high heat.
Lightly oil the grill grates to prevent sticking.
Place the kebapi on the grill and cook for 6-8 minutes, turning occasionally, until they are well browned and cooked through. The internal temperature should reach 160°F (71°C).
Serve the kebapi hot with pita bread or somun. Accompany with chopped onions, cucumber slices, ajvar, and yogurt or sour cream.
Enjoy your meal!
Kebapi are grilled sausages made from seasoned ground meat, typically enjoyed as a street food.
Kebapi are a traditional dish in North Macedonia, popular in both urban and rural areas.
Key ingredients include ground beef, ground lamb, onion, garlic, paprika, and spices.
Kebapi takes approximately 66-78 minutes to prepare and cook.
Kebapi are often served with fresh bread, chopped onions, and a side of yogurt or ajvar.