Banjalučki kebab

Banjalučki kebab

Prepare traditional Banjalučki kebab in a straightforward and efficient manner. This recipe requires beef, veal, spices, sour water, garlic, salt, pepper, cornstarch, and oil. The result is a delicious and tender dish that is sure to impress. Please follow the recipe instructions.

Ingredients: simple, total time: 50 min., 6 -8 serving

Preparation:

Grind the minced meat twice.
In a bowl, combine the minced meat with minced garlic, salt, and black pepper.
Dissolve the starch in a glass of mineral water, add baking soda, and mix thoroughly.
Incorporate the mixture into the bowl with the other ingredients.
Mix the meat and ingredients for approximately 10 minutes.
Lightly brush the meat with oil, cover with foil, and refrigerate overnight at 3°C for 24 hours.
You can shape the kebab using a cut plastic bottle at the neck.
Alternatively, shape the kebabs by hand, ensuring the bottle or your hands are oiled.
Place the minced meat into the bottle and cut it with clean scissors, ensuring each kebab is up to 5 cm in length.
Arrange them on a large plate.
Refrigerate the formed kebabs for 2 hours before cooking.
Heat a small amount of oil and fry the kebabs until they are golden brown on all sides.
Place the cooked kebabs on a large tray covered with a kitchen towel.
Serve with chopped onions, a shop salad, and French fries.

Buon appetito!

NOTE:

You may utilize only half of the mixed meat and store the remainder in the refrigerator, covered, for one to two days.
The meat mixture can be frozen for up to one month. Ensure to remove it from the freezer a day prior to intended use.
Any leftover kebabs should be refrigerated and consumed within two days.