Famous Sarajevo kebabs made of a mixture of lamb and beef, original recipe Sarajevo kebab, You must try it. Follow recipe.
Ingredients: simple, total time: 20 min.
1.5 kg of beef
0 5 kg of lamb
4 cloves garlic/ finely chopped
2 teaspoons baking soda
salt and pepper to taste
Preparation:
All this ingredients mix very well in deep bowl, long least 20-30 min. and wait for least 1–2 days (put in fridge), before grill.
NOTE: The main thing is that the meat stays so that the lactic acid that is an integral part of the meat together with the onion water leads to fermentation. (digestion or decomposition). The meat so that will be softened and gets that specific "Bascarsian" aroma and smell when eaten and baked.
Sheep (or beef) tallow is used only to coat the grill grate. For a real Sarajevo kebab, you should primarily choose quality meat in the right ratio and from the same part. The neck and shoulder are the best because they are hard and a little fatter.
The ratio is always 3: 1 (beef + mutton / lamb).
The problem is that there isn’t a lot of meat on the sheep’s neck, so you have to add a little and shoulder.
Buon appetito !
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