ORIGINAL KEBAPI RECIPE

Kebapi are one of the most beloved dishes in Macedonia and a true symbol of Balkan barbecue culture. Traditionally prepared with a mix of beef and lamb, kebapi were known for their juiciness and rich flavor. Today, while the recipe has slightly changed due to the availability of meat, kebapi remain a must-have at family gatherings, holidays, and every good grill.

Kebapi

Ingredients 

  • 1 kg minced meat (beef and lamb, ratio 70:30)

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon baking soda

  • 100 ml sparkling water or bone broth

  • 3–4 garlic cloves (mashed or juice only)

Preparation

  1. In a large bowl, combine the minced meat with salt, black pepper, and garlic.

  2. Dissolve the baking soda in sparkling water or broth and mix it into the meat.

  3. Knead vigorously with your hands for at least 10 minutes until the mixture becomes sticky and uniform.

  4. Cover and refrigerate for at least 12 hours, preferably overnight.

  5. Shape the kebapi about 8–10 cm long and finger-thick.

  6. Grill on a hot barbecue or skillet, turning often to keep them juicy.

Tips for Juiciness

  • If using veal, always choose fattier cuts (neck, shoulder, or ribs).

  • Sparkling water or broth makes the meat tender and airy.

  • Long kneading and overnight rest in the fridge ensure the best flavor and texture.

Modern Version

While the original kebapi recipe included lamb, today in Macedonia they are most often prepared with a mix of beef and pork. Pork has replaced lamb because it is more affordable, easier to find, and provides the fat needed for juiciness. Lamb is rarely used, except when aiming for the old authentic taste or during traditional celebrations.

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